In a food processor, blend all of the pumpkin pie filling ingredients until smooth.
Remove the smooth filling from the food processor and place in a bowl.
Go back to the food processor and blend all the pie crust ingredients (leave a few extra pecans on the side to use later for topping) until a dough-like consistency is achieved.
Use an 8x8 baking dish and evenly press pie crust mixture into baking dish.
Scoop pumpkin pie filling on top of crust and evenly distribute the filling over the crust.
Top with extra pecans and place in freezer overnight to serve chilled the next day. Enjoy!
Notes
**Choose all organic ingredients if possible**
Recipe by Food Babe at https://foodbabe.com/pumpkin-cheesecake-bites-dairy-free-grain-free/