Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.