Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.

In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup.

In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ¾ cup of the pecans.

Transfer the oat mixture to the prepared baking dish and spread in an even layer. Top with the 2 tablespoons brown sugar. If not making the glaze, top with the remaining ¼ cup pecans too. If making the glaze, wait to add these until later.

Bake for 48 to 55 minutes, or until the middle is lightly set. Let cool in the pan for at least 15 minutes before serving.

To make the powdered sugar glaze (if using), stir together the powdered sugar, ½ tablespoon almond milk, and the vanilla in a medium bowl. Add more almond milk, 1 teaspoon at a time, to achieve a thick drizzleable consistency.

Drizzle the glaze over the baked oatmeal and top with the remaining ¼ cup pecans. Slice and serve.