Preheat oven to 425°F and set the rack at the lowest position.
In a microwave safe dish, combine semi-sweet chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth. * (1 ½ cups semi-sweet chocolate chips, ¼ cup unsalted butter)
In a medium bowl mix together sugar, cinnamon, salt and pumpkin pie spice. * (¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon salt)
In a large bowl*, whisk the eggs until combined. Then add in your sugar/spice mixture, canned pumpkin, evaporated milk, and melted chocolate. Stirring until completely combined. (3 large eggs, 1 can pumpkin puree, and 1 can evaporated milk.
Pour the mixture into the graham cracker crust.
Bake for 15 minutes at 425° then reduce oven temperature to 350° and bake for 40-50 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly. The top of the pie will be a fill dome. If there is still an indent in the middle of the pie bake for another 2-3 minutes then check it again.
Once done remove from oven and let cool at room temperature.
Top with whipped cream and enjoy!