Preheat oven to 375 degrees Fairenheit. Grease a 12-cup muffin pan with coconut oil.

To prepare the shortbread pie crust, combine the coconut flour, almond flour, and salt in a bowl. Add the coconut oil, water, and maple syrup. Stir until fully combined. The dough should be flaky but will come together in your fingers when pressed together. Evenly distribute the dough mixture into 11 or 12 muffin cups, depending on how thick you like your crust. Firmly press the dough to line the muffin cups, wetting your fingers as necessairy.

Bake in the preheated oven for 5 minutes, until slightly golden and set. Remove from the oven and let sit while you prepare the pumpkin pie filling.

To prepare the pumpkin pie filling, add all ingredients into a blender. Blend on high until fully combined and smooth. Poor the mixture into your prepared pie-lined muffin cups.

Bake in the prehead oven for 29-31 minutes, or until the pie is set and slightly cracked in the centre.

Let the pies set for a few hours before serving.

For best results, warm the pies in the oven just before serving and top with a dollop of coconut whip cream!

Store in the fridge for up to 5 days, or in the freezer for up to 3 months. Let thaw in the fridge or at room temperature before serving.