In a large bowl, combine the eggs, canned pumpkin, milk, light brown sugar, vanilla extract, and pumpkin pie spice together. Mix very well, making sure the egg mixture is smooth.
Pour the mixture into a 9x13 pan (or something similar with a flat bottom) so it is easy and quick to dip the bread slices.
Heat a skillet on low-medium heat. Melt about ½ tablespoon of butter per slice of French toast.
Dip each slice of bread at least 10 seconds on each side. Gently place the bread on the hot skillet, on a melted pat of butter.
Cook each side about 3-4 minutes, until lightly browned. Flip, and cook an additional 3-4 minutes on the other side, until lightly browned.
Cook as many slices as you can fit in your skillet at once.
Serve immediately. Top with a pat of butter, maple syrup and chopped pecans.