1. Add dates to a food processor and blend until it breaks into tiny pieces. Take out of processor and set aside.
2. Add nuts and process into a meal, and then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond meal.
3. Lightly grease a 12 cupcake/muffin pan or use cupcake liners. To make removing the cheesecakes easier if putting directly into pan, put strips of parchment paper and lay them in the slots.
4. Drop in one heaping tablespoon amounts of crust and press with fingers. To pack it down, use the back of a spoon to compact it and really press it down. Put in freezer for about 1/2 hour to firm.
5. Add all filling ingredients to a blender or processor and mix until very smooth.
6. Add pumpkin butter or puree, and pumpkin pie spices and mix again.
7. Divide filling evenly among the formed crust. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 5 hours.
8. Once set, remove by gently pulling on the parchment paper, or gently removing the cupcake liner. Top with dairy free whipped cream! Keep in the freezer for up to 2 weeks in a tightly sealed tupperware.
9. Set cakes out for 10 minutes before serving to soften, or enjoy them frozen!

To make your own pumpkin pie spices stir or whisk together:

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

You can store in an air tight container for up to one year.

To your good health!