Whisk together almond flour and salt, then add melted coconut oil and maple syrup, mixing until you have the texture of wet sand.
Add liquid egg whites and mix until you have a soft dough. Separate into 12 balls.
Spray muffin pan with coconut oil spray and press one dough ball into each muffin tin, forming little crusts. Put entire pan in freezer while you make the filling.
In a medium bowl, whisk together all of the ingredients for the filling until completely smooth. Pour the filling into the mini pie crusts.
Bake for 25-35 minutes, until the centers of the pies are no longer jiggling. Let cool for two hours before serving to let the pies set. Top with coconut whipped topping and a dash of pumpkin spice and enjoy!