Preheat oven to 350°F. Whisk together the pumpkin, first amount of coconut oil, maple syrup, brown sugar, pumpkin pie spice, coconut milk, cornstarch and salt.
In a medium mixing bowl, combine flour, second amount of coconut oil and salt. With a pastry cutter or two knives, cut into the mixture until it resembles small pebbles. Note: coconut oil shouldn’t be at all melted, rather scoopable and at room temperature.
Add in ice cold water, 1 tablespoon at a time, stirring in between until crust comes together; don’t add more water than needed to create a dough ball.
With a rolling pin, roll crust out carefully. Cut dough into 16 to 18 (1-inch) round disks using a jar or glass with a 1-inch top. Roll out disks again until large enough to fit inside muffin tins. Press the pastry disks into each muffin tin cup, then spoon pumpkin filling into each one.
Bake for 30 to 45 minutes, until crust begins to brown and filling is set. Let cool for at least 20 minutes before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.