Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

Add the flour, salt, baking powder, granulated sugar, and pumpkin pie spice to a bowl. Whisk to combine. Add the cold diced butter and cut it into the flour until it is roughly the size of peas or a bit smaller. You can do this with a fork or a pastry blender (my personal favorite method).

Mix together the pumpkin puree and non-dairy milk in a separate bowl. Add the wet ingredients to the dry and begin to mix with a wooden spoon to bring the dough together. I often bring the last of it together by hand to make sure I incorporate all of the flour. Form the dough into two one-inch thick rounds. They will be roughly four inches in diameter. Place these rounds on your parchment lined baking sheet then place the baking sheet in your freezer for 10-15 minutes. You want the dough to be fully chilled but not frozen solid. 

After the dough has chilled, remove the pan from the freezer. Using a knife dusted in flour or a pastry cutter, cut each round into four equal pieces. Space the scones out onto your baking sheet so that there’s at least an inch between each one. Immediately get the scones into the oven. Bake the scones in your preheated 425 degree oven for 15-17 minutes or until they have puffed and are just barely beginning to turn golden around the edges. Cool the scones completely before glazing.

To make the glaze, add the powdered sugar to a bowl along with the maple syrup and a splash of non-dairy milk. Begin to whisk these two together vigorously. The goal is to get a thick yet pourable consistency. If the glaze seems too thick, add a splash more milk. Drizzle the glaze over the top of each scone and sprinkle with the crushed pecans.

These scones are best the day they are made but can be kept in an airtight container and enjoyed within 2 days.