2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
12 oz full-fat coconut milk (I used canned)
¾ cup coconut sugar
3 large eggs
1 Tbsp Tapioca Flour
1 tsp pure vanilla extract
1½ tsp coarse salt
¾ tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
pinch of ground cloves
1 ounce white chocolate, melted
Instructions
Make the crust according to directions.
Remove from oven, and sprinkle white chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, coconut sugar, eggs, tapioca, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk ⅓ pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 60-75 minutes.
Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight).
Before serving, drizzle melted white chocolate on top.
Serve immediately.
Recipe by Simple Roots at https://simplerootswellness.com/paleo-double-chocolate-pumpkin-pie/