In small bowl, soak pitted dates in water. Set aside.

In mixing bowl, stir pumpkin filling ingredients until combined. Set aside.

In blender, pulse walnuts, chia seeds and pumpkin spice until flour forms.

Squeeze excess water from dates, add to blender and pulse until dough-like texture forms. (Note: Dough will be oily and sticky.)

Add almond flour to blender 1/4 cup at a time until dough-like texture forms. (Note: Dough will be slightly crumbly but stick when pressed together.)

Press crust into three 4¼-inch mini silicone tart molds.

Pour filling into crusts.

Add optional toppings, like pomegranate arils, sesame seeds or shredded coconut.

Refrigerate 2 hours or until set.