In a small pot, combine 1 can coconut cream, and 6 Tbs of coconut sugar.
Bring to a boil, reduce heat, and simmer for 15-20 minutes, stirring often, until light amber in color. Let cool.
Divide the caramel sauce by setting aside 2/3 cup for the ice cream, and the rest - for drizzling on top.
Preheat oven to 350° F.
Mix 1 cup of pecans with 1 Tbs maple syrup, 1 tsp pumpkin spice, and a pinch of salt. Bake for 8-10 minutes. Let cool, and roughly chop.
In a medium bowl, add 2/3 cup pumpkin puree, 2/3 cup coconut caramel, 2 tsp cinnamon, and mix.
Remove the can of coconut cream from the fridge, and carefully scoop out the solid part, leaving the remaining liquid for some other use.
Using a hand mixer, whip the cream for 5 minutes, or until stiff peaks form.
Combine the whipped cream with the pumpkin pure mix from step 1.
Scoop mixture into a gallon ziplock bag, squeeze out as much air as possible, and lay flat on a tray. Freeze for about an hour.
Remove the frozen ice cream, and break into pieces. Place in food processor, and blend. You may need to add a bit of coconut milk to help blend until you get a soft serve consistency.
You can freeze again, or serve as is, topped with the praline pecans, toasted coconut chips, and drizzled with the remaining coconut caramel.
* See instructions on how to make your own pumpkin puree. If using store-bought pumpkin puree, add more sugar to the caramel - at least 2-3 Tbs more. When I make my own, I use butternut squash which is sweeter than the canned version, plus I sweeten it additionally with 1-2 Tbs of sugar.
** I like Aroy-D brand which typically doesn't have any additives. I find it much cheaper in Asian stores, than online.