If your dates are not soft and sticky, then soak them in hot water for about 10 minutes. Once softened, combine the dates and almonds in a food processor, and pulse until the mixture starts to come together and looks a little bit like a dough. It should stick together when you press it with your fingers.
Before you form the crusts, cut out squares of parchment paper a little bit bigger than the size of the muffin cup. Use your hands to crinkle them up, then flatten them back out. This makes it easier to form them into each muffin cup.
Add the parchment paper to each cup, then take 1 tbsp of the crust dough and use your fingers to press it down into the bottom of each one, creating an even layer.
Next, make the cheesecake layer by adding the soaked cashews, lemon juice, coconut milk, coconut oil and syrup into a blender and blend until smooth. You may have to scrape the sides a bit, just keep blending until creamy.
Carefully pour the cashew mixture into the muffing tins until they are about 3/4 to the top.
In a small bowl, mix together the pumpkin puree, pumpkin pie spice and maple syrup, then take about 1 tsp of the pumpkin and gently dollop it on top of the cheesecakes. Swirl with a knife or toothpick until it is just starting to get incorporated. If you don't swirl it in, then you are left with big clumps of pumpkin that don't freeze well.
Place the muffin pan on a flat surface in the freezer for a couple of hours so they can harden. When you want to take them out of the muffin tins, just run a butter knife along the outside and then gently pull up on the parchment paper. You can eat them right out of the freezer, or keep them in the fridge for a softer consistency.