In a dry pan, roast pecan over medium low heat until the aromas are released and they turn slightly darker in color. Let cool completely.
In a large bowl, whisk together coconut milk, pumpkin, pumpkin spice, syrup, and sea salt until well combined. Add additional spice and salt if needed. In a separate bowl, combine 2 tablespoon syrup plus 2 teaspoon cinnamon until well combined.
Chop half of the pecans and place in the bottom of four separate cups or bowls, then top with pumpkin mixture, then top with cinnamon mixture.
Wrap with plastic wrap, and refrigerate for a minimum of 1 hour.
Once set, remove plastic wrap, top with remaining pecans, and serve.