Preheat oven to 350 degrees
Add gingersnaps to blender and blend until cookies are a fine consistency.
Melt butter and coat 9” pie dish.
Combine remaining butter and blended gingersnaps in the pie plate. Press all around with a spoon. Add gingersnaps slowly, to make sure all butter is combined properly. No need to pre-bake.
In large mixing bowl, whisk eggs, cream and vanilla.
Stir in brown sugar and date sugar.
Add pumpkin puree and combine, using a whisk or spatula here
In a separate bowl, melt chocolate chips, using a double boiler or microwave for 15-20 seconds until chocolate is smooth enough to spread.
Pour half of the pumpkin mixture into the pie plate.
Pour chocolate over the pumpkin mixture and use spatula to spread the layer evenly.
Add remaining pumpkin over the chocolate and spread evenly.
Pop in the oven! Check after 45 min and keep pie cooking for 55 minutes to 1 hour.