In a mixing bowl, combine the flour and salt. Add in the coconut oil and mix until crumbly. Then, incorporate the maple syrup.

Gradually mix in cold water, one tablespoon at a time until the dough comes together. Wrap it in plastic and refrigerate for about 30 minutes.

In another bowl, blend the pumpkin puree, brown sugar, and pumpkin pie spice until smooth. A whisk works beautifully for this step.

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into rectangles, roughly 3 inches by 4 inches.

Place a dollop of pumpkin filling on half of the rectangles. Moisten the edges with a touch of water, and place the other rectangles on top. Use a fork to crimp the edges and seal in the filling.

Preheat your oven to 350°F (175°C). Place the tarts on a lined baking sheet and bake for 20-25 minutes, until they’re golden brown.

Let the tarts cool for a few moments before drizzling them with maple icing.