In a high-speed blender or food processor, combine the pumpkin puree, soaked cashews, full-fat coconut milk, maple syrup, cinnamon, vanilla extract, and sea salt. Blend on high for about 1-2 minutes until the mixture is completely smooth and creamy.

Once blended, pour the creamy pumpkin pudding mixture into a mixing bowl. Cover it tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for thicker consistency.

To serve, layer toasted pecans in small parfait glasses or dessert bowls, spoon a portion of the chilled pumpkin pudding on top, and finish with coconut whip or regular whipped cream.

Garnish with a pinch of cinnamon on top, along with toasted pecans or granola for additional texture before serving.