Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, brown sugar, and 1/2 teaspoon ground cinnamon. Add melted butter and mix until the crust mixture is crumbly but holds together when pressed. Press the crust mixture evenly into the bottom of a muffin tin or cheesecake pan. Bake the crust for 8-10 minutes until lightly golden and set aside to cool. In a large bowl, beat neufchatel cream cheese until smooth. Add nonfat Greek yogurt, pumpkin puree, maple syrup, and vanilla extract; mix until well combined. Stir in ground cinnamon, nutmeg, and ginger until evenly distributed. Pour the filling over the cooled crust in the pan, dividing evenly. Bake for 15-18 minutes, or until the filling is set but slightly jiggly in the center. Remove from oven and let cool completely before refrigerating for at least 2 hours. Serve chilled and enjoy your guilt-free fall dessert!