Preheat the oven to 350ºF and line a 9x13-inch ceramic baking pan with parchment paper.

Add the waffles to the lined baking pan and set aside.

Prepare the brown sugar streusel. In a medium-sized mixing bowl, cut together 1 teaspoon of pumpkin pie spice, butter, pecans, brown sugar, and flour until they turn into a crumble.

Fold the crumble into the waffle pieces so that there will be bits and chunks of the crumble throughout the waffle bake. Set aside.

Whisk the large eggs in a large bowl and then add in the pumpkin puree, almond milk, maple syrup, and 2 teaspoons of pumpkin pie spice. Whisk until all the ingredients are combined.

Pour the egg mixture over the waffles pieces. Gently press the waffles down into the egg mixture until the waffles are coated. Cover and let the mixture rest for 15 minutes.

Gently fluff the waffles with a wooden spoon so the waffle bake isn’t condensed down against the bottom of the pan. Be gentle, if you mix the waffles too aggressively they will fall apart.

Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 15 minutes until the waffle bake is completely cooked and golden brown on top.

Remove and let it rest for at least 10 minutes before serving with your favorite waffle toppings.