Ingredients for 10 servings

Crust

¼ cup coconut oil, melted
¼ cup shredded coconut
¼ teaspoon salt
½ cup cashews
½ cup pecans
½ teaspoon pumpkin pie spice
1 cup dates
1 teaspoon vanilla

Filling

¼ cup maple syrup
¼ cup water
1/3 cup coconut milk
¾ cup raw cashews
1 teaspoon vanilla
1 (15 oz.) can pumpkin puree
1 ½ teaspoon pumpkin pie spice
2 tablespoons chia seeds, ground
Dash of nutmeg

Directions

Crust

Add pecans and cashews to a food processor and blend on high until crumbly. Add the rest of the crust ingredients and blend until the dates are crumbly and the mixture begins to stick together.

Line a muffin tin with individual pieces of parchment paper to prevent from sticking (or use silicone baking cups). Scoop a heaping spoonful into the bottom of each mold.

Press the crust into the bottom of the mold while pushing the mixture up onto the sides to form a well. Press lightly with your fingers to make sure the crust is tightly packed. Place in the freezer while you make the filling.

Filling

Add cashews and water to a high speed blender and blend until smooth and creamy. Add the rest of the filling ingredients and blend until thoroughly mixed.

Remove the muffin tin from the freezer and fill the cups with the filling. To do this, spoon the filling into a plastic baggie and squeeze the filling to one corner. Snip the corner off and pipe into the crust.

For an optional garnish, sprinkle with coconut flakes and a pecan on each individual pie.

Return the muffin tin to the freezer and chill for at least another 30 minutes.

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to a few months.