Toast pecans in a small skillet over medium heat until slightly browned. Remove from heat and set aside.

Melt coconut oil and cream cheese in a saucepan on low heat (make sure to keep the temperature low so it does not burn).

Combine cream cheese mixture, pumpkin puree, monk fruit sweetener and spices. Beat with an electric mixer until well combined.

Spoon mixture into silicone mold and top with 1 to 2 toasted pecans. Dust with additional cinnamon if desired.

Freeze for about 4 hours until solid.

Remove from mold and serve.