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Line an 8x4-inch loaf pan with parchment paper.
Make the base layer: In a medium bowl, stir together the almond flour, maple syrup, coconut oil, and salt until well combined. Use your hands to press the mixture into the bottom of the prepared pan. Place the pan in the freezer while you make the filling.
Make the filling: In a high-speed blender, place the pumpkin, cashews, maple syrup, coconut oil, pumpkin pie spice, and salt and blend until smooth and creamy. Remove the crust from the freezer and pour the filling on top. Use a spatula to smooth it into an even layer.
Freeze for at least 4 hours. Slice into bars. If they're too frozen, let them sit at room temperature for 10 minutes before serving. Top with chopped pecans, if desired. Store leftover bars in the freezer or fridge.