Round out breakfast with a few lightly spiced chicken-apple sausages and you've got one of heck of a seasonal meal.

Pumpkin Pancakes with Vanilla-Maple Syrup and Pecans

Heat a greased griddle or skillet over medium-high heat.

Stir pancake mix, brown sugar, pumpkin, pie spice and evaporated milk until blended.

Pour by 1/4 cupfuls onto hot griddle.  Cook until edges are dry; turn and cook until golden.

Meanwhile, pour syrup into a small saucepan.  Split the vanilla bean lengthwise with a sharp knife.  Scrape seeds from vanilla bean; add seeds to syrup and heat over medium heat.

Serve pancakes with pecan pieces and warm syrup.