I know it is not fall, but thanks to canned pumpkin purée, I can eat pumpkin all year round! 

You will need:
filling:
10-16 drops of stevia
1 can pure pumpkin puree
1 package morinu firm tofu (not regular tofu, this is not refrigerated)

Dash nutmeg 

1tbs cinnamon
1tsp pumpkin pie spice

1tbs vanilla

Blend all ingredients together, set aside

crust:
1 ripe banana mashed
2tbs cocoa powder
2tbs sunflower seeds
4tbs flax seeds
gluten free whole oats approx 3/4cup
Mix all ingrediants and add oats slowly and last, until just moistened. Depends on the size and ripeness of your banana. You don’t want runny, but not cookie dough thick either, more like chunky muffin consistency.

Spread a thin layer in greased mini muffin tins. Bake 375 for approx 15min depending on size of muffin cups (10-15 for mini, 20 for regular)

Add filling mixture and bake another 15-20 minutes until pretty cracks appear in the cheesecake. Take out to cool. I refrigerated mine overnight to ensure they stayed intact when removed from the muffin tins. Enjoy!