From Elizabeth Stein.
Ingredients:
2 cup of pecans
1 cup of pitted dates
2 tsp cinnamon
4 tsp coconut oil
1 (15-oz) can organic pumpkin purée
1/3 cup coconut sugar
½ cup walnuts
2 tsp pumpkin pie spice
Directions:
In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of each tartlet. Spoon ¼ of the crust mixture on top of the parchment paper. With your hand, press the mixture into the mold. Repeat with the remaining 3 tartlets. In a food processor, blend filling ingredients until smooth. Pour ¼ of the filling into each crust. Refrigerate for 1 hour to allow the crust to firm and hold. When ready to serve, remove the parchment paper and enjoy.
