Preheat oven to 350°F (175°C).

In a bowl, combine almond flour, oat flour, flax meal, melted vegan butter, maple syrup, and salt. Mix until the dough holds together.

Press the mixture firmly into the base of mini muffin tins to form the crusts. Bake for 8-10 minutes until the edges are slightly golden, then remove and let cool.

In a bowl, combine pumpkin puree, vanilla extract, coconut cream, maple syrup, flax meal, tapioca starch, pumpkin pie spice, and salt. Mix well until smooth.

Spoon the filling into each pre-baked crust, smoothing the tops. Bake the mini pies for 12-15 minutes, or until the filling has firmed slightly and looks set.

Allow the pies to cool fully before removing them from the pan, then chill in the fridge for at least an hour.

In a small saucepan over low heat, combine almond butter, maple syrup, and coconut oil. Stir constantly until the mixture is smooth and begins to thicken, about 2-3 minutes.

Remove from heat, and stir in sea salt and vanilla extract. Let the caramel cool slightly before serving.