Add crust ingredients to a food processor and pulse until a coarse mixture forms. The mixture should hold form when squeezed in your hand. If it does not hold together, add one teaspoon of water to the processor bowl and pulse a couple more times. Remove from food processor and set aside.

Add dates to clean food processor and pulse until a sticky date ball forms around the inside of the bowl, about 30 seconds. Use a spatula to break the date ball apart and spread it around the food processor bowl. Add pumpkin puree to the food processor and blend on high until well blended. Use your spatula to push the mixture back down the sides of the bowl if necessary.

In a large mixing bowl, use a handheld mixer to whip the cream cheese. When smooth, add the pumpkin date mixture from the food processor. Use a handheld mixer on medium to blend until smooth, about 1 minute.

Add eggs, maple syrup, vanilla, pumpkin pie spice, cinnamon, baking powder and salt to the mixing bowl. Blend on medium until well mixed.

Preheat the oven to 350 degrees F.

Using either silicone baking cups or a muffin tin lined with parchment baking cups, spoon 2 tablespoons of crust mixture into each baking cup. Use gloved hands or a flat bottomed cup to mold the crust mixture into the bottom of each baking cup.

Spoon a couple large spoonfuls of filling mixture into each baking cup on top of the crust. Use the back of a spoon to gently flatten each mini pie evenly inside the baking cups.

Bake for 40-50 minutes, or until a toothpick inserted into a mini pie comes out clean. Let cool for 5-10 minutes before attempting to remove from the baking cups.

Refrigerate for at least 2 hours before serving. Store in a sealed container for up to 4 days.