Creamy pumpkin pie filling in a nut-and-date based crust makes a perfect hand-held treat for any holiday party - or, just to keep in the fridge for healthy nibbling! Ingredients: 2 tbsp coconut butter, (NOT oil), well-stirred and at room temperature 1/2 cup 100% cooked pumpkin puree, at room temperature 2 Tbsp pure maple syrup 1/2 tsp pure vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1 lightly packed cup medjool dates, about 10 pitted 2/3 cup raw pecan (or walnut) halves 1/2 tsp ground cinnamon Directions: Combine coconut butter, 1/2 cup pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and cloves in a bowl. Stir (or whisk) until very smooth. Combine dates, pecans, and cinnamon in the bowl of a food processor fitted with the steel blade. Process until mixture becomes crumbly and then forms a large ball, about 45 seconds. Remove from food processor. Divide mixture evenly between the 12 cups of a non-stick mini muffin tin. Dip a finger in water and press the mixture into each cup, forming a crust with an indentation in each. Fill each cup with the pumpkin pie mixture; smooth the top. Place muffin tin in the fridge and chill until slightly hardened.