For the caramel sauce (makes extra)

• 1 cup full fat coconut milk from the can (mostly the thick creamy part on top, but if the liquid part gets mixed in that’s ok)
• 1/2 cup coconut sugar
• 2 tbsp maple syrup
• 1 tbsp arrowroot starch (can sub cornstarch)
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 2 tbsp milk of choice, as needed

For the shortbread crust

• 1/3 cup butter, melted
• 5 tbsp honey
• 1 tsp vanilla
• 2 cups almond flour
• 2 tbsp coconut flour
• 1/2 tsp salt

For the pumpkin pie filling

• 1 cup pumpkin puree
• 2 tbsp maple syrup
• 1 tbsp coconut sugar
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1 egg

For the topping

• 1/2 cup semi-sweet or milk chocolate chips, plus more for topping
• 1/2 cup pecan pieces
• 1/2 cup unsweetened shredded coconut