Ingredients:

• ½ cup almonds
• ½ cup cashews
• ½ egg
• 2 tbsp coconut oil (melted and divided)
• 2 ½  tbsp maple syrup (divided)
• ½ tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp sea salt
• 1 ⅛ cups pureed pumpkin
• 2 ⅔ tbsp unsweetened almond milk
• 1 ¼ tbsp arrowroot powder
• 1 tsp pumpkin spice
• ¾ cup canned coconut milk (full fat, refrigerate overnight)

Directions: 

1. Pulse the almonds and cashews in a food processor. Add egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the sea salt until a crumbly dough forms.
2. Preheat the oven to 350 F (177C) and line a muffin tray with parchment cups.
3. Lay a piece of parchment paper on the counter. Place your dough onto the parchment and pat into a ball.
4. Place another sheet of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to 2 to 3 mm thickness and cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up. Gently press each cut-out into a parchment cup to form the crust. Set aside.
5. Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5 of maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt.
6. Spoon pumpkin filling into each tart.
7. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerate at least 6 hours or overnight for a firmer filling.
8. In the meantime, make the coconut whipped cream. Scrape the coconut cream from the top of the can into a large mixing bowl. The cream should have separated from the coconut juice after being refrigerated.
9. Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes. Place in the fridge until ready to use. (Note: it will not be as stiff as dairy whipped cream.)
10. When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart. Enjoy!