In a large mixing bowl, beat the butter, eggs, and sweetener.

Slowly add in the coconut flour, mixing the dough until it reaches a workable consistency. Cover with plastic wrap and refrigerate for 20–30 minutes.

Preheat oven to 400F. Once cooled, roll the dough out on parchment paper until about 1/4" thick.

Fill a greased cupcake pan with the dough. Bake for 5–6 minutes, or until the edges begin to turn golden brown. Remove from oven and turn the oven down to 350F.

Place the cream cheese in a mixing bowl and beat until creamed and fluffy.

In a separate bowl, mix the sweetener, cinnamon, allspice, and ground ginger.

Add the pumpkin puree to the cream cheese mixture and beat together well.

Add the dry ingredient mixture, eggs, and vanilla to the cream cheese mixture and mix well.

Fill the partially baked pastry shells with the pumpkin cheesecake mixture.

Bake for 15–20 minutes, or until the edges of the crust are beginning to turn brown. Let cool.

Carefully remove the tarts from the cupcake tray — the crust is a little crumbly. Serve and enjoy!