Preheat the oven to 400.
Prepare your muffin pan with 12 paper liners.
Make the gluten-free pumpkin pie crust. Make gingersnap crumbs by crushing 20 gluten-free gingersnaps in a food processor or blender with ¼ cup pecans.
Add 3 tablespoons melted coconut oil to the cookie crumbs and stir until the mixture resembles wet sand.
Place 1 tablespoon of the gingersnap crumb mixture into each muffin cup. Tap it down with the back of the spoon.
Bake for 6-8 minutes or until golden brown. Be careful not to burn them.
Make the dairy-free pumpkin pie filling. In a large bowl, beat three eggs. Whisk in the maple syrup, pumpkin pie spice, cayenne pepper, black pepper, vanilla, and salt. Add the pumpkin puree and stir until combined.
With a ladle, fill each cup with the pumpkin pie filling. This filling won’t rise during baking, so you can fill each cup all the way to the top.
Reduce the oven temperature to 350 and bake for 20-30 minutes, or until a knife inserted into one mini pie comes out clean.
Overbaking will result in cracks and moisture on your mini pumpkin pies. So check for doneness at the 20-minute mark and every few minutes after that.
Place your muffin pan on a baking rack to cool for about ten minutes. When the muffin cups are cool enough to handle, remove them from the pan and let them cool the rest of the way, for about an hour and a half.
Mini pumpkin pies are delicious just as they are. Or you can zhuzh them up with a drizzle of dairy-free white chocolate, a gluten-free gingersnap dipped in white chocolate and rolled in pecans, or a dollop of dairy-free whipped cream.