Place almond butter, pumpkin puree, coconut butter, maple syrup and pie spice in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.

Stop processor and add coconut flour. Process until a soft dough forms. If the dough is too sticky, add 1-2 tsp. of additional coconut flour.

Roll dough between your palms to form 12 equal-sized balls. Place on a plate in the freezer and allow to chill at least 30 minutes.

When ready to dip, place chocolate chips and coconut oil in a glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.

Using a fork or wooden skewer, carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with chopped almonds, salt, and additional pumpkin pie spice, if desired.

Transfer to a parchment paper-lined baking sheet and return to the fridge until chocolate hardens.

Store truffles in a covered container in the fridge for up to 2 weeks.