Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the finely ground hazelnuts, crushed graham crackers, cocoa powder, sugar, and espresso powder. Pour in the melted butter and stir until everything is combined.

Next, take the mixture and firmly press it into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup to ensure it’s compact. Bake for about 10 minutes or until set, then remove it from the oven and let it cool.

In another bowl, combine the pumpkin puree, softened cream cheese, and granulated sugar. Mix until smooth. Add the eggs, cinnamon, nutmeg, and salt, mixing until everything is well incorporated.

Pour the pumpkin mixture into the cooled pie crust. Spread it out evenly, and bake for about 50-60 minutes, or until the filling is set. A toothpick should come out mostly clean when inserted into the center.

While the pie is cooling, let’s make the chocolate topping. In a saucepan over low heat, combine the chopped dark chocolate and heavy cream. Stir continuously until melted and smooth. Remove from heat, stir in the corn syrup for shine, and set aside to cool slightly.

Once the pie has cooled completely, pour the chocolate topping over the pumpkin filling. Spread it gently to cover the entire surface. Sprinkle the roughly chopped toasted hazelnuts over the top for added texture and flair.

Refrigerate the pie for at least two hours before serving. This allows the layers to set beautifully.