In a medium bowl, whisked together the eggs, milk and yogurt. Add in pumpkin puree and whisk until all ingredients are incorporated.

Add in a large bowl, stir together the oats, 1/2 cup sugar, flour, 1 cup pecan pieces, baking powder, salt and pumpkin pie spice until all ingredients are incorporated. Stir the wet ingredients into the dry ingredients until just incorporated. **If you don't want to wash 2 bowls, you can also just add and stir the dry ingredients together in the medium bowl with the egg mixture**

Pour the oats into a 9x13 inch baking dish, cover and place in refrigerator for at least 3 hours but ideally overnight.

Preheat oven to 350 degree F.5. Take baking dish out of the fridge, uncover and sprinkle with remaining pecan pieces and brown sugar.

Place the baking dish in oven and bake for 25 minutes. Turn oven to boil, leave dish where it is at in the oven, and boil for 5 minutes to get sugar topping nice and gooey.

Let cool for 5 minutes and cut into cake like slices.

I served this in small slices for Parker (1 year) and with a little cream drizzled on it for Ellie (3 years).