I use my basic pumpkin pie recipe here... and then I omit the nutmeg, ginger and clove but leave the cinnamon and pinch of salt.
I put 2/3 cup semisweet chocolate melted in a double boiler with 1 Tbsp butter and mix in the evap milk to the chocolate to make it easier to incorporate.
Then add it to the pumpkin mix, pour into pie crust and bake 10 minutes at 400 degrees then drop the temp to 350 for another 40 minutes. Enjoy! You could sub a gluten free pie crust and gluten free chocolate and you should be good to go. :)
This looks like a terrific change from the usual pumpkin pie. I'll have to give a try.
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