Soak raisins and cashews. Use enough warm water to totally cover. Gather remaining ingredients while waiting for 10 minute raisin soak.

Preheat oven to 350

MAKE CRUST: Drain raisins, and save soaking water. Add raisins, walnuts, oats, cinnamon and salt to bowl of food processor and pulse until crumbly. Scrape down sides and process until you're able to press together between your fingers. If dough won't hold together, add 1-2 Tablespoons soaking water.

Scoop dough into muffin tin pan, dividing into 12 equal pieces. Use wet hands to press down and up the sides of each individual muffin section. Prick with tines of a fork.

PRE-BAKE CRUST: Bake unfilled mini pies for 8 minutes. Prepare filling while they cook.

MAKE PUMPKIN PIE FILLING: Drain cashews and place in bowl of food processor. Drain tofu (it's not necessary to press) and add to processor bowl. Add remaining ingredients: maple syrup, arrowroot, and spices, and process until smooth, scraping down sides a few times to be sure everything is thoroughly incorporated.

Spoon filling into prepared crusts, spreading it evenly between them.

Bake for 30 minutes.

Let them cool in the tin and then use an offset spatula to transfer to a wire rack. When completely cool, transfer to an air-tight container. Refrigerate a minimum of 3 hours for them to set.

Mini pumpkin pies will stay good in the fridge for up to a week.