prepared pie crust (9-inch)
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 pkg. Ghirardelli chocolate

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in a preheated 425°F oven for 15 minutes. Reduce temperature to 350°F.

Bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. In a double boiler, melt Ghirardelli chocolate until smooth and completely melted. Pour melted chocolate over the top of pie and smooth to edges of crust with a spatula. Let chocolate harden. Serve with whipped topping. Refrigerate remaining pie.