Prepare almond flour pie crust, and roll out in parchment paper into a thin layer (about 1/16 inch thick). Try to get the crust as evenly rolled as possible, so the mini crusts bake evenly.
Freeze pie crust for at least 30 minutes, until very stiff.
Use a 3 inch flower cookie cutter to cut shapes out of the pie crust. Add a flower to the holes of a mini muffin baking tray. Lay the frozen pie crust shapes over the holes, and allow to warm up before trying to gently press the edges down into the muffin tin. I find they tear if you press down on the center, but go in easily if the edges are pressed towards the center.
Bake the mini pie crusts in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 325º F for 13 minutes.
If using a conventional oven, preheat oven to 325º F, and then bake pie crusts for 17-19 minutes, or until crusts have just begun to brown.
Add pumpkin mousse to a piping bag with a large tip, and pipe into the mini pie crusts. Top with candied pecans.
Melt white chocolate by adding white chocolate chips to a small dish, and microwaving 20-30 seconds at a time, stirring in between. Be careful not to burn - white chocolate burns easily.
In a food processor, add pumpkin, cream cheese, and pumpkin pie spice. Process until fully mixed, and then drizzle in melted white chocolate and quickly process again so it incorporates into the mixture.
Refrigerate pumpkin mousse until ready to use.
Add pecans to a baking tray, and drizzle with melted butter. Sprinkle coconut sugar on the top. Toss to coat, or use fingers to scrape as much coconut sugar onto the pecans as possible.
Add to the Sharp Superheated Steam Countertop oven and Bake/Reheat at 325º F for 10- minutes.
If using a conventional oven, preheat to 325º F, and bake pecans for 14 minutes.
Allow to cool.
*nutrition facts are for pie fillings only. Pie crust nutrition facts can be found on that recipe's page.