Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with non-stick muffin liners and set aside.

In a food processor, process raw pecans by themselves a few times until they're broken down fairly well. Next, add maple syrup, coconut oil, salt, and gluten-free flour and process until combined and pecans are chopped finely. Set aside.

In a large bowl, add pumpkin puree, egg, maple syrup, vanilla, pumpkin pie spice, and salt and stir until combined well.

Scoop a big spoonful of the pecan crust mixture into each muffin liner. Push the mixture down with your fingers or a spoon so that it's compact and no longer crumbly. Pour the pumpkin pie filling over each of the pecan crusts to create mini pumpkin pies, filling them up about ¾ of the way full.

Bake in the oven for 20 minutes, until the pumpkin pie filling has set. Allow the tarts to cool slightly. Serve warm or at room temperature. (Optional) Sprinkle chopped pecans on top of each tart and a dollop of plain yogurt or homemade whipped cream or whipped coconut cream.