In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, and salt. In a separate small bowl, combine evaporated milk, 1/2 cup pumpkin, water, egg, and vegetable oil. Mix well. Pour the wet mixture into the dry mixture and stir just until moistened; the batter may be a little lumpy and that's okay.

Heat a griddle or skillet over medium heat and lightly brush it with oil. Pour about 1/4 cup of the pancake batter from Step 1 onto the hot surface for each pancake. Cook until bubbles begin to burst on the surface, then flip and cook for another 1 to 2 minutes or until golden brown. Repeat with the remaining batter. I like to keep the cooked pancakes warm in a low oven while I finish the rest.

In a small saucepan, combine the maple syrup, the remaining 1 1/4 cups pumpkin, and ground cinnamon or pumpkin pie spice. Warm over low heat, stirring occasionally, until the sauce is heated through.

Serve the warm pancakes (from Step 2) topped with the pumpkin maple sauce (from Step 3). Sprinkle with chopped nuts if you like for added crunch. For an extra treat, I sometimes add a bit of whipped cream on top as well!