Place cashews in a small saucepan and cover with water. Bring to a boil over high heat. Remove from the heat and let sit for 15 minutes. Drain.

Put the drained cashews in a blender with the pumpkin puree, coconut milk, maple syrup, vanilla bean paste, pumpkin pie spice, and salt. Bend on high until smooth and creamy. Pour into a bowl, cover, and refrigerate for at least 6 hours or overnight. The pudding will thicken as it sits. Can be made a day ahead.

To serve, divide the mixture between 4 dessert bowls or glasses, top with whipped topping, and sprinkle on some extra pumpkin pie spice and chopped pecans.