Preheat oven to 350°.
For the crust: whisk ghee and eggs together in a bowl; add in flour and salt.
Using your hands, form dough into a ball. If dough is too dry, add water 1 tbsp at a time. Place dough in refrigerator for just a few minutes, allowing dough to hold a bit.
Coat a pie pan with a bit of coconut oil; remove dough from refrigerator and, using your hands, form crust.
Bake crust in the oven for approximately 15 minutes or until edges are slightly golden brown; set pie crust aside.
For the filling: Whisk pumpkin puree, eggs, honey, syrup, and vanilla together in a large bowl.
Using a food processor, blend walnuts until they are extremely small, almost flour-like texture.
Add walnuts, pie spice, cinnamon, nutmeg, and allspice to the bowl and mix everything together.
Carefully pour filling over crust; For chocolate drizzle: melt chocolate and oil in a pot over stove; drizzle overtop of filling.
Place pie in oven and bake for 20-30 minutes, sticking a knife in the center to determine when pie is finished baking.