Mix unbleached flour, graham flour, baking powder, salt, pumpkin pie spice, and brown sugar. Add the soymilk and pumpkin puree. Mix well. Add pecans, if desired, and stir well. Cook over a medium, oiled skillet until the edges are dry and bubbles have formed in the middle of the pancake. Flip and cook about 2-3 minutes or until cooked through. Repeat with remaining batter, adding more oil to the skillet if necessary. Serve hot with real maple syrup.
Note: The pancakes may look "doughy", but that's due to the consistency of the pumpkin (think pumpkin pie filling). Also, use a good skillet or griddle because they might stick a little.