1 (9 inch) pie crust
1 (9 inch) prepared chocolate cookie crumb crust
2 (3 ounce) packages instant chocolate pudding mix
1 (2 ounce) can pumpkin puree
1 (8 ounce) can pumpkin pie filling
1/2 cup vegetable oil
3/4 cup white sugar
1 tablespoon distilled white vinegar
1/2 teaspoon ground cinnamon
In a medium bowl, combine chocolate pudding mix, pumpkin, pumpkin pie filling, vegetable oil, sugar, vinegar and cinnamon. Mix well. Chill mixture in refrigerator.
Preheat oven to 400 degrees F (200 degrees C). Line cookie crumbs with 1/4 cup of filling. Spread filling onto crust. Place 2 inches apart onto cookie sheet.
Bake in preheated oven for 30 minutes. Remove cookie sheet from oven and sprinkle with pie filling. Cool completely. Refrigerate pie for 2 hours or until set.