To make the crust: Combine 1 cup pecans, 1 cup almonds, 1/2 tsp salt, and 3 tbsp maple syrup in a blender or food processor. Divide the crust ingredients into greased (using coconut oil) muffin tins and pat down firmly.
To make the pumpkin filling: Blend 2 cups soaked cashews, 1/2 cup coconut cream, 1/2 cup pumpkin puree, 1/2 cup maple syrup, 1/4 cup lemon juice, 1 tsp vanilla, and 1.5 tbsp pumpkin spice until smooth. Pour this filling equally into the muffin tins on top of the crust.
Freeze the cheesecake bites for at least 5 hours for them to harden.
To make the date caramel: Blend 8 medjool dates, 1 tsp vanilla, and 1/3 cup water in a small blender, adding more water as needed to reach desired consistency. Drizzle the date caramel over the frozen bites and top each with a pecan.
Let the bites thaw for 10 minutes before eating.
