Yields
12 cupcake-size pies
Ingredients
For crust:
•    2 cups pecans
•    16 black mission figs (can also be substituted for pitted dates)
•    1/8 cup raw, unsalted almond butter (or other nut butter)
•    2 Tbsp organic, unrefined coconut oil (liquid)
•    1/4 tsp pink Himalayan sea salt
For filling:
•    1 can (15oz) organic pumpkin puree
•    2 cup raw, unsalted cashews (best if soaked for an hour)
•    4 Tbsp organic, unrefined coconut oil (liquid)
•    1/4 cup 100% pure organic maple syrup
•    1/2 tsp organic vanilla
•    2 tsp organic ground ginger
•    1 tsp nutmeg
•    1/4 tsp pink Himalayan sea salt
For top:
•    large coconut flakes
•    sprinkle of cinnamon
Directions
1.    Blend together all ingredients for the crust in a blender or food processor until it forms a nice mixture
2.    Fill each mini pie holder about 1/3 of the way full (packed) with crust mixture, then place the tray in the freezer while you prepare the filling
3.    Blend together all ingredients for the filling in a blender until smooth and creamy
4.    Take the tray out of the freezer, and fill each mini pie holder the rest of the way to the top with the filling mixture
5.    Stick large coconut flakes onto the top of each mini pie, then sprinkle with cinnamon
6.    Return tray to the freezer for about an hour, or until they are hard
7.    Serve and enjoy!