Coat the slow cooker with a thin layer of cooking spray, butter, or coconut oil.

In a mixing bowl, combine the steel-cut oats, water, almond milk, pumpkin, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt.

Pour the mixture into the prepared slow cooker, spreading it evenly.

Set the slow cooker to low heat and cook for 6 to 8 hours.

Stir the oatmeal well when ready to serve and spoon into bowls.

Top with chopped pecans, additional maple syrup, and almond milk as desired.

Store leftovers in a sealed container in the fridge for up to one week.