I made this on Sunday with some slight modifications. I used a Kinnikinnick gluten free pie shell—the best pre-made GF crust I’ve had. I subtracted 2 T on the granulated sugar and added 1/4 C of Mindo cocoa powder to intensify the chocolate. I left out the cinnamon because I didn’t want my chocolate adulterated. I also traded the coconut milk for heavy cream since I’m the only one who likes coconut flavor. It was fabulous and my family didn’t know there was pumpkin in it! Score for vitamin A in your kids’ dessert!