• Preheat the oven to 350 degrees F and line a muffin tray with parchment cups.
• Add a large stainless mixing bowl and beaters (from a hand-mixer) to the freezer.
• Pulse the almonds and cashews in a food processor.  Add the egg, 3/4 of the coconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 of the sea salt until a crumbly dough forms.
• Lay a piece of parchment paper on the counter. Place the dough onto the parchment and pat into a ball.
• Place another sheet of parchment paper on top of the dough (this prevents the dough from sticking to the rolling pin).  Gently roll the dough to 2-3 mm thickness and cut using a (3.5-inch) cookie cutter.  Repeat until all the dough is used up.
• Gently press each cut-out into a parchment cup to form the crust and set aside.
• Prepare the pumpkin filling by combining pureed pumpkin, the remaining 4/5 of maple syrup, almond milk, the remaining 1/4 of melted coconut oil, arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt.  Spoon the pumpkin filling into each tart. 
• Bake for 45 minutes and remove from oven.  Remove tarts from the muffin tray and allow to cool.  Serve warm or refrigerate at least 6 hours overnight for a firmer filling.

Preparing the Coconut Whipped Cream

• Punch a hole (using a can opener) in the bottom of the canned coconut milk to allow the coconut water to drain.  Next, open the top of the can with a can opener and scoop the solidified coconut cream from the top into the pre-chilled large mixing bowl from the freezer. 
• Whip the coconut cream with a hand mixer until fluffy, about 5-10 minutes.  Cover and place in the fridge until ready to use.  (Note:  It will not be as stiff as dairy-based whipped cream).
• When ready to serve, add a dollop of coconut whipped cream to each pumpkin pie tart.  Enjoy!