Prepare the Pecan Cookie Cups:

1. Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
2. In a food processor, add the flour, pecans (or oats), sweetener, salt and baking soda.  Pulse several times to incorporate the ingredients and to break down the pecans slightly.
3. Dice the cold butter and add it to the food processor.  Pulse until a crumbly texture has formed.  Place the mixture in the fridge to firm for 30 minutes.
4. Once mixture has firmed slightly, divide it evenly between muffin tins.  Press the mixture firmly into each muffin well allowing for a slight lip up the edge.  Bake in the oven for 15 minutes or until the edges are starting to brown.
5. Remove the cups from the oven and allow them to cool slightly.  Once cool enough to touch, gently indent the center of the cup to form a well.  Place the tin in the fridge to cool completely and harden.

Prepare the Pumpkin Mousse:

1. In a saucepan, combine allulose, gelatin, salt and spices.  Combine the slightly beaten egg yolks with the milk and combine it with the sweetener mixture.
2. Cook and stir until the mixture comes to a boil over medium heat.  Watch and stir to make sure not to burn the bottom.  Remove from heat and stir in the pumpkin.  Transfer the mixture to a bowl and chill until the mixture in the fridge until the mixture forms mounds slightly when spooned, testing and stirring the mixture every now and then - do not let it get too stiff or you will not be able to combine it with the egg whites.
3. Beat the egg whites until soft peaks form and then gradually add in the granulated sweetener, beating to stiff peaks.  Fold cooled pumpkin mixture gently and thoroughly into the egg whites and dollop spoonfuls into each of the cooled cookie cups. Chill  until firm and garnish with whipped cream or drizzle with a vanilla caramel sauce, if desired.