Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar. (The paleo version will likely stick better. The keto version will be less sticky but still sticky enough to spread on the bottom of the tart pans.

Transfer the crust to each individual tart pan (or one 9 inch pie pan) and spread an even layer to cover the entire pan, including the sides.

Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.

Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer along with the can of pumpkin puree. Mix together on medium speed.

Add the rest of the ingredients to the pumpkin mixture and mix on high until combined.

Once combined, transfer the creamy puree mixture over the nut crust in each tart pan. Fill to the top of the crust.

Transfer each filled tart pan to the freezer to harden between 2-3 hours.

Before serving, remove from freezer and let sit at room temperature for 15-20 minutes. Serve with fresh coconut cream and a dash of cinnamon.

Chill your can of coconut milk in the freezer overnight. Also, pop your mixing bowl and whisk into the freezer 20 mins before starting.

Add the hardened coconut cream from the top of the can and transfer to your mixing bowl. Make sure to leave the water in the bottom of the can.

Mix the coconut cream with the whisk attatchement on medium/high for 1 1/2 to 2 minutes. You will notice the cream become fluffy and have peaks.

Add 1 tbsp of sweetener of choice and whip on high for another 2 minutes or until fluffy.