In a large bowl, combine softened cream cheese and butter until smooth and creamy. Add pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and salt, mixing until well incorporated.

Gradually stir in coconut flour until the mixture thickens. Portion the mixture onto a parchment-lined baking sheet using a small cookie scoop or spoon. If desired, top with crushed pecans. Freeze for 2-3 hours until firm, then transfer to an airtight container.