Preheat oven to 350 degrees F and grease a 12 x 8-inch baking dish (or similar size) with oil or butter.

To a large mixing bowl, at the eggs, pumpkin purée, maple syrup, salt, pumpkin pie spice, and cinnamon and whisk to combine.

Add non-dairy milk and mix together again. Then add the oats and 1/2 cup of the chopped pecans and stir to combine. Transfer the mixture to the greased baking dish and top with additional 1/4 cup pecans. Sprinkle with dried cranberries, if desired.

Bake for 30-35 minutes or until the top is golden brown and set in the center. Remove from oven and allow to cool for a few minutes.

Serve warm with desired toppings, such as coconut whipped cream, Greek yogurt, extra non-dairy milk, and/or a drizzle of maple syrup.