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.