Pumpkin Pie Bites With Caramelized Pecans
[Vegan]

To Make the Crust:

1. Mix everything for the crust together in a bowl. Add the oil in small batches, checking periodically for stickiness. All you really need is for it to hold together.
2. Roll it out on a floured board (standard pie crust thickness) and cut into circles, about 2 1/2-inch diameter.  Arrange the cut-outs in the bottom of our your pre-sprayed mini-cupcake tin. You don't need to pre-bake these. Just set them aside until you have the pumpkin pie filling ready. See notes for other sizes.

To Make the Filling:

1. Mix everything together in a high-speed blender until smooth. Then add approximately 2 tablespoons to each of the dough-lined tins.

To Make the Tarts:

1. Bake these for 15 minutes at 350°F, checking often. Your oven may require a little more or less time, but be careful not to overcook.

To Make the Candied Pecans:

1. Warm up a skillet with 1/2 cup raw pecans and 2 tablespoons raw sugar. Heat through until caramelized. Then pulse the nuts down in the food processor. Sprinkle and serve.