Preheat the oven to 150C (300F) and prepare your tart tins by greasing them or lining with baking paper.
For the crust, add the wholemeal flour, Fix & Fogg Pumpkin Pie Butter, coconut oil and maple syrup to a bowl and mix. Slowly add the warm water until a dough forms.
Begin pressing the dough into the tart tins until the bottom and sides are 5mm thick. Use a fork to poke a few holes into the base of the crust and set aside.
For the filling, add pumpkin puree, Fix & Fogg Pumpkin Pie butter, maple syrup, oat milk, cornflour, cinnamon, nutmeg and vanilla extract to a blender and blend until smooth and creamy.
Pour filling into tarts until just below the top of the crust. Place on an oven proof tray and put in the oven. Cook for 20 - 25 minutes or until the crust is starting to go golden brown. Remove and let cool.
Chill in the fridge overnight and serve cold with some cream or coconut yoghurt.
Store the Pumpkin Pies in the fridge until ready to serve. This recipe makes enough crust for four tarts, double the crust recipe to use the remainder of the filling.