Sweet Pumpkin Spice Tarts

Directions

1. Preheat the oven to 350ºF
2. Heat a skillet over medium-high heat
3. Cut 4-5 tortillas in half and warm each half on the skillet until they become pliable
4. Spray a muffin tin pan with avocado spray and fold each tortilla half into muffin molds to create a crust
5. Bake for 10 mins
6. In a blender, combine pumpkin puree, cashews, all spices, salt, sugar, and milk
7. Blend thoroughly and transfer to baked almond crusts, adding about ¼cupto each tart
8. Bake for 12 mins
9. Remove from the oven and let tarts cool to room temperature
10. In a bowl combine the white opaque part of the canned coconut cream along with sugar and spices
11. Whisk until cream becomes thick like whipped cream
12. Serve over cooled tarts and garnish with a dash of cinnamon.