Preheat your oven to 350°F (175°C). In a small bowl, whisk together the flax meal and warm water until well combined. Allow to sit in the refrigerator for about 10 minutes.

In a high-speed blender, add soaked cashews, pumpkin purée, unsweetened vanilla almond milk, maple syrup, coconut oil, pumpkin pie spice, coconut sugar, and a pinch of salt. Blend until smooth and creamy.

In a mixing bowl, beat the coconut oil and maple syrup together. Gradually add coconut flour and unsweetened cocoa powder, mixing until dough comes together.

Grease a mini muffin tin lightly. Divide the crust mixture among the cups, pressing down firmly to create a flat base. Bake for about 5 minutes until set.

Remove crusts from the oven and cool briefly. Fill each crust with pumpkin cheesecake mixture, leveling the tops with a spatula.

Return filled tin to the oven and bake for 11-12 minutes, until edges are set and centers jiggle slightly. Cool completely at room temperature.

Transfer the mini cheesecakes to the refrigerator and chill for at least 6 hours, preferably overnight.

Melt dark chocolate and drizzle over cooled cheesecakes to create jack-o’-lantern faces. Top with fresh mint sprigs.