Pecan Crust: 1 cup pecans 1 cup flaked coconut 2 large dates 1 tablespoon maple syrup or agave nectar 2 tablespoons extra virgin coconut oil 1 teaspoon cinnamon 1/4 teaspoon ginger
Pumpkin Filling
3/4 cup pumpkin puree (canned is fine) 3/4 cup cashews soaked 20 minutes, drained 3 tablespoons maple syrup or agave nectar 1/8 teaspoon cloves 1 teaspoon cinnamon 1/2 teaspoon ginger 2 tablespoons coconut oil, melted
Put all crust ingredients into a food processor; process until mixture is consistent and cen be pressed together easily. REserve about 2 tablespoons for sprinkling over tops
Coat 16 mini cupcake tin cups with nonstick spray or line with parchment-style liners. (note: mine would have come out easier; picture shows result of not using liners.) Press 1 tablespoon into each cup, then provide a slight indent in each center. Place in freezer while preparing filling.
Put cashews into food processor; process until like butter scraping down the sides as needed for consistency. add remaining ingredients and process until creamy. Refrigerate mixture for 20 minutes. Put 1 tablespoon into each mini crust., smooth over each one with a little spatula. Top wth crumbs