Pulse your almonds and cashews in a food processor. Add in the egg, 3 Tablespoons of coconut oil, 1 Tablespoon of maple syrup, vanilla extract, cinnamon, and 1/4 teaspoon of sea salt until a crumbly dough forms.

Preheat your oven to 350 degrees f. (177ºC) and line a muffin tray with parchment cups.

Lay a piece of parchment paper on the counter. Place your dough onto the parchment and pat it into a ball.

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) round 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.

Make your pumpkin filling by combining pureed pumpkin, the remaining maple syrup, almond milk, the remaining 1 Tablespoon of melted coconut oil, arrowroot powder, pumpkin pie spice, and the remaining 1/4 teaspoon of sea salt.

Spoon your pumpkin filling evenly into each tart.

Bake for 45 minutes. Remove tarts from the muffin tray and let cool.

Serve warm or refrigerate for at least 6 hours or overnight for a firmer filling.

In the meantime, make your coconut whipped cream: For best results set your bowl in the freezer for a while before preparing your whipped cream in it. Using a chilled bowl helps the coconut cream whip up better.

Scrape the coconut cream from the very top of the can into a large mixing bowl and add in the vanilla/almond extract and a few drops of sweetener of your choice. The cream should have separated from the coconut milk after being refrigerated overnight. We're only using the cream, so you can use the remaining milk for something else like smoothies or soup.

Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes. Place in fridge until ready to use. (Note: it will not be as stiff as

dairy whipped cream.)

When ready to serve, add a dollop of cold coconut whipped cream to each pumpkin pie tart.

Enjoy!