For the crust, process pecans in the food processor until you have a meal/flour consistency.
Add in remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust, process a bit longer to release some more of the oils if doesn't press together easily.
For the filling, process all ingredients until silky smooth (multiple minutes). Only add the hot water if the mixture is being stubborn to blend.
Taste and add more sweetener if you prefer, or cinnamon/pumpkin pie spice! The amount enjoyed is SO individual!
Pour pumpkin cheesecake mixture into the awaiting crusts, and refrigerate until set and ready to eat!!
Any leftover or extra filling can be poured into any mold or bowl, refrigerated, then enjoyed like a mousse or pudding!!!
Recipe via tessadomesticdiva.com