Direction:

1. Preheat the oven to 350°F. Spread the pecans in a single layer on a shallow pan and bake for 10 minutes or until brown and fragrant, stirring halfway through. Let it cool for 15 minutes.
2. In a medium mixing bowl, stir together crushed graham crackers, melted butter, brown sugar, and toasted pecans until blended—Press the mixture into a lightly greased 10-inch pie plate.
3. Bake for 10 to 12 minutes at 350°F or until browned. Cool completely on a wire rack before frosting.
4. Melt 1 cup Tribal Moon Cacao and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH for 1 minute, stirring every 30 seconds. Spoon melted chocolate mixture over the bottom of the pie crust. Sprinkle cacao nibs on top of the chocolate. Cover and chill for 1 hour or until set. 😋😋😋
5. Combine sugar and flour in a heavy saucepan. Add eggs, yolks, and milk, and mix until smooth. Cook over medium heat, constantly stirring, for 8 to 10 minutes or until the mixture thickens. Remove from heat, then stir in pumpkin and vanilla bean paste. Transfer to a bowl; cover with plastic wrap, and chill for 30 minutes. Spoon the filling over chocolate; cover and chill for 8 to 24 hours or until firm.
6. Beat the remaining 1 1/2 cups of cream with an electric mixer until soft peaks form. Add the syrup and continue beating until stiff peaks form or about 5 minutes. Spread the mixture over the pie. You can also pipe it over pie.
7. Add Tribal Moon Cacao Nibs on top. Enjoy! 😀