Preheat oven to 350º F. Roll out the pie dough and press into the bottom of a 9" pie plate. Chill until dough is stiff. Using pie weights or dry beans to hold the pie crust down and bake for 10 minutes. Take the pie weight off and bake for an additional 10 minutes. Remove from oven and set aside to cool.
In a small saucepan over medium heat, bring cream just to a boil. Remove from heat and whisk in the chocolate until completely melted. Spread the chocolate into the pre-baked pie crust. Let stand in a cool place to allow chocolate to partially set.
Mix together the purée, syrup and salt together in a food processor or mixer. Beat in the cream cheese. Add in eggs and egg yolk and beat until incorporated. Stir in vanilla, cinnamon, ginger, allspice and nutmeg. Pour the pumpkin mix slowly over the chocolate and bake at 350º F for 60-70 minutes until a knife inserted 1" from the edge of the crust comes out clean.
Place pecans along the outside edge of the pie for the last 10 minutes of baking. When the pie is done, remove from oven and allow to cool completely. Refrigerate until ready to serve.