Preheat oven to 350°. Stir all crust ingredients in a 9 or 10 inch pie plate; press wet crumbs uniformly against bottom and sides. Bake 12-15 minutes, until golden brown. Set aside. Turn up oven to 425°. Whisk pumpkin, brown sugar, cocoa, cinnamon, allspice, cloves, nutmeg and salt until lumps are completely gone. In a seperate bowl, dissolve espresso powder in vanilla extract and milk. Combine with other wet ingredients, beating until silky smooth. Pour mixture into cooled pie crust, baking 15 minutes at 425°. Reduce oven to 350° and bake about 30 minutes more, or until a knife inserted into the center comes out clean and the filling jiggles slightly. Cool completely on a wire rack.In a microwavable 2 qt bowl heat cream at 50% power until bubbles form at sides. Remove and add chocolate all at once. With a clean whisk, begin gently stirring in center of bowl. As chocolate melts, continue gently and evenly stirring until all chocolate is incorporated and no lumps remain, 2-4 minutes. Fold in sugar; when incorporated, fold in butter until mixture is glossy. Alow ganache to rest loosely covered on counter until slightly thickened. Spoon ganache onto cooled, baked pie. Tap pan against counter to remove air bubbles so surface is glossy and smooth. Store in refrigerator, allowing to come to room temperature before serving. Refrigerate leftovers promptly. Yield: 8-10 servings