Directions

1. 1

   Preheat your oven to 350°F. Lightly grease the bottom and sides of a mini-muffin tin with coconut oil or cooking spray to prevent sticking.

2. 2

   Soak the pitted dates in warm water for one hour until they become soft and pliable, which will make them easier to blend.

3. 3

   In a medium bowl, combine the almond flour, melted coconut oil, the egg, 1/4 cup of the coconut milk, ground cinnamon, nutmeg, finely chopped pecans, and a pinch of salt. Mix by hand until the ingredients are well combined into a crumbly dough.

4. 4

   Gently press the crust mixture into the bottom and up the sides of each muffin cup, creating a shallow cup shape. Use your thumb and fingers to form an even layer.

5. 5

   Bake the unfilled crust shells for 8 to 10 minutes, until they are lightly golden brown around the edges. Remove from the oven and allow the shells to cool completely at room temperature.

6. 6

   While the crusts cool, drain the soaked dates and place them in a food processor or high-speed blender along with the remaining 1/4 cup coconut milk. Pulse until the dates are completely smooth and form a creamy paste.

7. 7

   In a medium saucepan, whisk together the pumpkin puree, pumpkin spice, raw honey, vanilla extract, and the date-coconut milk mixture until fully combined and smooth.

8. 8

   Cook the filling over medium heat, stirring occasionally, until the mixture just begins to bubble at the edges. Once bubbling begins, cook for an additional 1 minute, then remove from heat.

9. 9

   Carefully divide the warm filling evenly among the cooled crust shells, filling each cup to just below the rim.

10. 10

    Refrigerate the filled pie cups for at least 2 hours before serving to allow the filling to set completely. Alternatively, place them in the freezer for 30 to 45 minutes for a faster set. Store in the refrigerator in an airtight container until ready to serve.