1 cup all-purpose organic flour
1/2 cup quick-cooking organic oats
1/2 cup chopped pecans, lightly toasted
1/2 cup Wholesome Sweeteners Fair Trade Light Brown Sugar
8 Tablespoons (1 stick) unsalted butter, softened
Pinch of salt 

2 cups pumpkin puree (homemade is recommended, but a 15 oz can of pumpkin puree will work just as well)
1 can evaporated milk (12 oz)
6 large cage-free eggs
3/4 cup Wholesome Sweeteners Fair Trade Organic Sucanat
1/2 teaspoon salt
2 slightly heaping teaspoons of pumpkin pie spice (or blend your own: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves and 1/8 teaspoon allspice--more or less of each ingredient according to taste.)

Preheat the oven to 350°F. Grease tart tins (or a good old-fashioned muffin pan. No need to use paper liners, these are a snap to clean up!).

Mix the flour, oats, pecans, brown sugar, butter and salt in a medium bowl. If you're comfortable doing so, use your very clean fingertips to mix the crust. When the mixture looks like cornmeal, press the crust into the tart tins/muffin pan. Bake for 15-20 minutes or until golden and lightly crusted. Let cool in the pan.

Turn the oven down to 325°F. Whisk the remaining ingredients in a large bowl (the Sucanat may take just a moment to dissolve) and pour the custard mix over the pre-baked crust, filling each tart or muffin cup. Bake 25 to 30 minutes or until the custard is set.

Cool thoroughly before serving.