In a food processor, pulse the King Arthur Measure for Measure Gluten free Flour and the cold butter pieces a few times until the butter is broken up slightly. There should still be little clumps of butter in the mixture.
Add the maple syrup and cold water to the processor while it's running. Mix until a large ball of dough forms.
Wrap up the dough in plastic wrap and place in the fridge to chill for 20 minutes while you prepare the filling.
For the filling, beat the pumpkin puree, coconut sugar, egg yolk, molasses, almond milk, and pumpkin spice in a bowl until creamy. You can use a hand or stand mixer for this or a stiff whisk. Set aside.
Preheat oven to 375 F. Take the dough out of the fridge and roll out on a piece of parchment paper to ½ inch in thickness. Use a 4 inch circular or scalloped cookie cutter to cut shapes out of the dough. Coat a muffin tin with oil and carefully press each shape into the cavities.
Scoop 3 tablespoon of the pumpkin pie filling into each crust. Drop the muffin tin on the counter a few times to remove any air bubbles and even out the filling.
Bake the pan in the oven for 20 - 25 minutes until the crust is golden brown. Let cool before topping with whipped coconut cream.
When ready to serve, prepare the coconut whipped cream by beating the chilled coconut cream with the vanilla until thick and creamy. You can also use a whipped cream dispenser for this. Dollop each mini pumpkin pie with the cream and enjoy!