1. Crust: Combine ingredients for the crust in a food processor, process, and press into muffin tins.
2. Pumpkin Butter: Cook ingredients on medium for at least 15 minutes, stirring constantly until dramatically thicker.
2. Filling: Put dates in food processor first to process. Add pumpkin butter and coconut oil and continue to process. Fold in pecans.
4. Spread filling into tart shells. Refrigerate at least 6 hours.
Originally these were supposed to be cooked with a cookie crust. Then they were pumpkin sandwich cookies! Dough didn't work too well in the muffin tins. After the trials and tribulations, we decided to go raw, because hey no baking required, less chance of a pumpkin disaster! These turned out seriously good, like seriously good. If you've ever tasted a butter tart you know how heavenly they can be. Picture that, crossed with a pumpkin pie. Can you say yum? Oh yes.
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Source of recipe: I wrote this recipe.