Make the crusts:
Line a standard size muffin tin with paper or foil liners. I used a 12-muffin tin. Preheat the oven to 325F.
Then, add the melted ghee and egg white. Mix until everything is well combined. The crust mixture will be a bit sticky but should hold together.
Divide the crust mixture evenly by spoonfuls into the muffin cups. Lightly moisten your fingers with water and press the crust down into just the bottom of the muffin cups.
Bake at 325F for about 8 minutes or until the edges are lightly golden. While the crusts are baking, you can start making the filling. Remove the muffin tray from the oven and set aside. Note: Keep an eye on these because almond flour can burn easily.
Make the filling:
Blend on high for 15-30 seconds until the filling mixture is smooth.
Divide the filling mixture evenly into the 12 muffin cups. You can fill them up pretty close to the top. They'll puff up a bit during baking but not too much.
Place the pecan halves on the top of the filling mixture.
Bake about 25 minutes on the same oven temp, 325F. To test if they're done, insert a knife or toothpick into the center. If it comes out mostly clean, they're done.
Let cool and serve. If you like, brush a little honey on top before serving for a shiny finish.
* Swap out the ghee for coconut oil to make it 100% dairy-free.
**If you substitute 2 cans of sweet potato or pumpkin puree, only use 1-1/2 cans of the puree. Refrigerate or freeze the leftovers for later.