In a large mixing bowl whisk together All-Purpose Flour (2 cup), Pumpkin Pie Spice (2 teaspoon), Baking Powder (2 teaspoon), Baking Soda (1 teaspoon), Salt (1/2 teaspoon) and Brown Sugar (1/3 cup)
In a large jug or medium mixing bowl whisk together Canned Pumpkin Purée (1 cup), Buttermilk (1 1/2 cup), Large Egg (2), and Vanilla Extract (1 teaspoon) until well combined. Pour into dry ingredients and whisk just until combined - don't over-mix. Stir in melted Butter (3 tablespoon). Let batter rest until you make the praline sauce or 5 minutes.
Butter a skillet or griddle, pour batter about 1/3 cup at a time onto the pan. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden.
In a heavy bottomed sauce pan over medium heat, pour Butter (1 cup), Heavy Cream (1 cup), and Brown Sugar (1 cup) and bring to a boil. Reduce heat to low, stir in the Roasted Pecans (1/2 cup) and simmer until the sauce thickens, 5 minutes.