Gluten Free | Dairy Free
Preheat the oven to 350 F. Spray a pie pan with non-stick cooking spray. In a large bowl, whisk together pumpkin puree, milk, maple syrup, eggs, bourbon, oil, and vanilla extract.
In a medium-sized bowl, sift together coconut flour, arrowroot starch, baking powder, cinnamon, nutmeg, cloves and salt. Stir the dry ingredients into the wet ingredients until smooth.
Place chocolate in a microwave safe bowl and heat for 45 seconds. Remove from the microwave and stir. Continue to heat in 15 to 20 seconds intervals (stirring after each time) until the chocolate is melted.
Before adding batter to the pie pan, either fold melted chocolate into pumpkin batter or pour pumpkin batter into the pie pan and swirl melted chocolate on top.
Bake for 50 minutes, then cover with foil and bake for another 15 minutes longer. Allow pie to cool for 30 minutes and serve warm or place pie in the refrigerator to chill for firmer texture.
FULL RECIPE AT: