Cover a large baking tray with parchment paper, make sure it fits the width of your freezer.
Peel the bananas, roughly cut them into slices, and place the slices into a single layer in the baking tray.
Freeze for at least 4 hours or overnight.
In a bowl of a food processor, using the S blade attachment, place the frozen banana slices along with pumpkin puree, maple syrup, spices, almond butter, and 1 tablespoon coconut milk.
Blend for 30 seconds, stop the blender, scrape down the side and repeat this process until the nice cream is smooth and no more pieces of bananas are showing. If it's too difficult to blend, add the extra coconut milk.
Remove the blade from the bowl and stir in the chopped pecans with a spoon.
Serve immediately or freeze for 10-15 minutes to firm up slightly, and top the bowls with a layer of coconut yogurt, melted dark chocolate. Drizzle some almond butter and chopped pecans.