These bite sized tarts are a mix of the best things for autumn...pumpkin & pecans!
In a bowl mix together the vegan butter, vegan cream cheese and pumpkin puree, gradually beat in the flour, salt, sugar and pumpkin pie spice. Cover and refrigerate for at least 1 hour
Roll the refrigerated dough into 1 inch balls and place each ball in a prepared 24 cup mini muffin pan with cooking spray, pressing each ball evenly and up the sides, the dough will become soft quickly. Place back into the refrigerator for a few minutes while you make the filling
Mix together the flax seed meal and the water together in a small cup and let rest for 5 minutes
Preheat oven to 365 degrees
In a mixing bowl combine the flax seed mixture, pumpkin, brown sugar, vanilla, salt, pumpkin pie spice, cinnamon and pecans and spoon on top of each little tarts
Bake in oven for 20 to 25 minutes or until edges are golden and filling is puffed, cool in pan for 10 minutes, remove to wire rack to cool