Coat the inside of your slow cooker with cooking spray, butter, or coconut oil to prevent sticking.

In a mixing bowl, combine the steel-cut oats, water, and unsweetened almond milk. Add in the canned pumpkin, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix everything well.

Pour the mixture into the slow cooker and set it to cook on low for 6 to 8 hours, ideally 7 hours.

Once the cycle completes, stir the oatmeal to combine. Serve warm topped with chopped pecans, additional maple syrup, and a splash of almond milk.

If you have leftovers, cool and transfer to a sealed container. Store in the refrigerator for up to one week.