Directions

1. 1

   Pulse the chocolate sandwich cookies in a food processor until you have fine, uniform crumbs.

2. 2

   Transfer the cookie crumbs to a bowl and pour in the melted butter. Stir until all the crumbs are evenly moistened.

3. 3

   Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using your fingers to create an even layer. Refrigerate for at least 1 hour.

4. 4

   Place the chopped semi-sweet chocolate in a small heavy-bottomed saucepan over low heat. Stir constantly until completely melted. Remove from heat and stir in ¼ cup of the sweetened condensed milk until smooth.

5. 5

   Working quickly, pour the chocolate mixture onto the chilled crust and spread it in an even layer using the back of a spoon or spatula. If needed, lightly spray your fingers with cooking spray and gently smooth the surface. The mixture will have a fudgy consistency. Return to the refrigerator while preparing the filling.

6. 6

   Using an electric mixer, beat the room-temperature cream cheese until smooth and creamy, about 1 minute.

7. 7

   Gradually add the pumpkin puree and remaining ¼ cup sweetened condensed milk to the cream cheese, mixing on low speed until well combined.

8. 8

   Stir in the cinnamon and nutmeg until evenly distributed.

9. 9

   In a separate medium bowl, whisk together the vanilla pudding mix and 2% milk for 2 minutes, stirring constantly, until the mixture thickens slightly.

10. 10

    Pour the pudding into the pumpkin mixture and mix on low speed until completely smooth and no streaks remain.

11. 11

    Pour the pumpkin filling over the chocolate layer in the pie crust and spread evenly. Refrigerate for at least 30 minutes, or until set.

12. 12

    Top with whipped topping just before serving. If desired, garnish with additional chocolate cookie crumbs.