• Preheat the oven to 350 degrees F.

Pumpkin Pie Filling

• Mix together the pumpkin, heavy cream, brown sugar, egg, pumpkin pie spice, salt and vanilla in a mixing bowl until combined.
• Pour the mixture into the bottom of your chilled pie crust.

Pecan Pie Filling

• Cream together the sugar and butter until combined.
• Add one egg at a time, scraping down the sides if needed until the eggs are fully incorporated.
• Add the maple syrup, salt, vanilla and Tawny Port until combined.
• Stir in half of the pecans.

Make the Pie

• Carefully spoon the pecan pie over the pumpkin filling.
• Some of the two filling will mix, this is OK, but try your best to be careful with the pecan filling so you will get two layers of pie!
• Once you have added all of the pecan pie filling to the crust, sprinkle on the remaining pecans and chocolate chips.
• Place the pie in the middle rack of the oven and bake for 45-55 minutes or until the center just has a little jiggle to it.
• If the top of the pie is burning before the center is done, cover with foil.
• Allow the pie to cool completely before serving.
• Sprinkle with flaky sea salt.
• Store in the fridge and bring to room temp before serving if desired.