In a medium saucepan, combine ½ cup of maple syrup and 1 cup of raw pecans over medium heat. Simmer gently for about 5 minutes until the syrup becomes aromatic and the pecans are toasted. Strain the pecans away, then stir in 1 teaspoon of vanilla extract to the syrup for added richness. Set the pecan syrup aside to cool.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss 1 cup of chopped pecans with ¼ cup of dark brown sugar and 1 teaspoon of cinnamon. Spread the mixture evenly on the prepared baking sheet and bake for about 10-12 minutes, or until fragrant and golden. Remove from the oven, mix in 1 teaspoon of vanilla extract, and allow to cool before chopping.

In a small saucepan, heat 2 cups of milk over medium-low heat along with ½ cup of pumpkin butter and ¼ cup of the prepared pecan syrup. Whisk continuously for about 5-7 minutes until the mixture is steaming and well combined, but avoid boiling to prevent curdling. For a frothy texture, use a handheld frother to whip the milk mixture until frothy.

Brew two shots of espresso (or about ½ cup of strong coffee) in your favorite coffee machine or French press. Pour the frothed pumpkin milk over the espresso, filling each mug to your desired level. Top your Pumpkin Spice Pecan Latte with a generous swirl of heavy whipping cream and sprinkle some of the toasted pecan crunch on top for that delightful finishing touch.