Preheat the oven to 375 degrees F and spray a mini muffin pan with non-stick spray.

Add flour, sugar, and salt to a food processor and pulse a few times.

Add the cold cubed vegan butter and shortening, then pulse until crumbly.

While the food processor is running, drizzle in 6-8 tablespoons of ice cold water until dough begins to clump together.

Dump the messy dough onto a floured surface, shape it into a ball, and roll to about 1/4 inch thick.

Using a 2.5 inch round cookie cutter, cut out rounds of the dough.

Place the dough circles into the muffin pan, pressing the dough flat on the bottom.

Place the pan(s) in the freezer while making the filling.

In a blender, combine all pumpkin filling ingredients and blend until smooth.

Remove the muffin tin from the freezer and spoon about 1 tablespoon of filling into each unbaked crust, filling to the top.

Bake for 22-24 minutes until crust edges are lightly golden brown.

Allow to cool for 5 minutes before using a sharp knife to gently pop them out of the pan.

Transfer to a cooling rack and refrigerate for a few hours for a firmer filling if desired.

Serve with vegan whipped cream and a sprinkle of pumpkin pie spice or cinnamon if desired.

Store in the refrigerator, covered for about 5-6 days or freeze.