In a large bowl, mix together cassava flour, melted butter or ghee, coconut sugar, cinnamon, and salt until well combined
Pour crust batter into baking dish
Bake for 15 minutes and then set aside
In a large bowl, using an electric mixer, mix the pumpkin puree, Kite Hill almond milk cream cheese, eggs, vanilla, cinnamon, pumpkin pie spice, and maple syrup until well blended
Pour batter on top of cooked crust
Bake in oven for 1 hour
Turn off oven, but leave the cheesecake in for another 30 minutes
Remove from oven and let cool at room temperature for another 30 minutes
Move to refrigerator and cool for at least 4 hours, or overnight
Cut into squares
Top each piece with a dollop of whipped cream and a dash of pumpkin pie spice