Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners and lightly grease them.

In a mixing bowl, combine finely chopped pecans, maple syrup or honey, melted unsalted butter, and water. Stir until sticky.

Press the pecan mixture into the bottom of each lined cupcake section. Bake for 13-14 minutes until edges are golden.

Beat the reduced fat cream cheese in a mixing bowl until smooth.

Add Greek yogurt, maple syrup or honey, pumpkin puree, pumpkin spice, and vanilla extract to the cream cheese and mix until blended.

Gently fold in the beaten egg, taking care not to overmix.

Increase the oven temperature to 350°F (175°C), fill each cupcake liner with the cheesecake mixture, and bake for 17-20 minutes.

Remove the cheesecakes from the oven and let them cool in the muffin tin for 30 minutes before transferring to the fridge.

Serve topped with a dollop of Cool Whip and a sprinkle of crushed pecans.