1. Preheat oven to 325° F.
2. Using a muffin tin, put a strip of parchment paper (roughly ½-inch x 7-inches) across the bottom of each muffin cup, allowing the strip to hang over the edge for easy removal of the tartlets.
3. For tartlet shells: In a large mixing bowl, stir together almond flour, coconut sugar, salt, and melted butter until mixture has a breadcrumb-like consistency.
4. Take a heaping tablespoon of mixture and place in each cup of the muffin tin. Press firmly with fingers in the bottom and up the sides of each cup, adding more if needed to reach the top of each cup. You can use the tablespoon to smooth out the bottom and sides. Carefully prick all over with a fork.
5. Bake unfilled for 15-20 minutes until golden to dark golden brown, being careful not to burn. Remove from the oven and set aside.
6. For custard filling: In a small saucepan, heat the coconut milk over low heat until steaming. Do not let boil.
7. In a large mixing bowl, whisk together the eggs and maple syrup. Slowly add the coconut milk a little at a time, whisking vigorously. Do not add coconut milk all at once or it will cook the eggs.
8. Add the pumpkin, pumpkin pie spice, ginger, vanilla, and salt and whisk together with the egg mixture.
9. Pour custard into a four cup or larger measuring cup or another container with a spout. Pour into tartlet shells until just below the top of the crust.
10. Bake for 30 minutes or until a knife inserted into the middle comes out clean.
11. Remove from the oven and set on a wire rack to cool for at least 10 minutes. Once cool, the tartlets should easily lift out using the parchment paper strips. If not, run a small sharp knife around the edge of the tartlet to release from the tin.
12. Top with toasted pecans and whipped topping just before serving.

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