Gluten-Free Mini Pumpkin Pie Tarts

Yeah, so you're going to want to save these 😭

Bite Sized Pumpkin Pies 🥧
Ingredients:
(Crust)
- 3 cups of ground@only.oatsquick oats
- 1/2 cup of olive oil
- 4 tsp of coconut sugar
- 1 tsp of Himalayan salt
- 8 tbsp of water
(Filling)
- 1 cup of pumpkin purée
- 2 tbsp of@organictraditions pumpkin spice
- 2 tsp@rootalive cinnamon
- 1 cup@chasorganics coconut cream
- 3 tbsp@bobsredmill arrowroot flour
- 1 cup coconut sugar

How to:
(Crust)
1. Preheat your oven to 350 and grease the pan you plan to use.
2. Combine dry ingredients!
3. Make a hole in the middle of your ingredients and pour the olive olive into it.
4. Fold the flour mixture into the olive oil and add in your water as you do this, it should start to become a sticky consistency.
5. Once your dough reaches a sticky consistency, start pressing it into your cupcake tray to form shells. Then make your filling!
(Filling)
1. Combine all ingredients a blender or food processor.
2. Portion out into your crusts then bake for 10 minutes (if your crusts are larger bake for a little bit longer).
3. Wait to fully cool then remove from the tray and top with your fav whipped cream!