Soak the cashews in a container in your fridge overnight.
Place the almond flour, coconut shreds, pecans, and cinnamon into the food processor.
Process for about 10 – 20 seconds until everything is chopped and combined.
Add the agave nectar and coconut oil to the food processor and process again until it is combined, about 10 seconds.
Use a rubber spatula to scrape down the sides and process again for another 10 seconds.
Line a loaf pan with parchment paper.
Transfer the crust into the pan and use your hands to press it down evenly into the bottom. If you have difficulty with this, you may want to dampen your hands to help the pressing-down process.
Place the crust in the fridge while you work on the filling.
Drain the cashews and place the cashews in a high powered blender along with the pumpkin puree, agave nectar, coconut oil, pumpkin pie spice, and cinnamon.
Blend the pumpkin pie filling on high until completely smooth and combined, about 2 minutes. I found it easiest to use a wand to push things through the blades as it ran. If you don’t have a blending wand, take breaks to scrape down the sides with a rubber spatula and keep blending until smooth.
Pour the pumpkin pie filling on top of the crust and place in the freezer for about 2 hours.
Take it out after two hours and keep it in the fridge until you’re ready to serve. Pull the sides of the parchment paper up and transfer the bars to a cutting board.
Use a sharp knife to cut into 8 squares.
These bars are the best when the filling is congealed but soft enough to bite into. Keeping them in the fridge after they initially harden in the freezer is how I like them best. if you’re prefer more of a hard, ice cream kind of bar, you can keep them in the freezer.
Sprinkle the top with additional cinnamon if desired.