Preheat oven to 325 degrees and line a muffin tin with liners. In a medium bowl, mix together all the pumpkin mixture ingredients. Set aside. In a large bowl, combine all the crust ingredients. Press about 2 TBSP of crust dough into the muffin cups and spoon the pumpkin mixture on top, filling the muffin cup almost to the top.
If you want to do the caramelized topping, mix the 1/2 cup butter and 1/2 cup coconut sugar together in a bowl and then drop small pieces on the top of the pumpkin mixture in each muffin cup.
Bake in oven for about 30 minutes, or until pumpkin is set. Remove and cool a bit, then place in refrigerator and chill for at least an hour. Take off muffin liner and serve!
These are meant to be served and stored chilled. **Do not remove the muffin liner until the tart is completely chilled**