To make bread stale (if needed), bake cubed bread at 300F for 8-10 minutes on a cookie sheet without oil or butter, until lightly toasted and dry, but not browned.

While bread is toasting, heat a medium skillet over medium heat, and add butter. Add spices, and toast pecans until browned and fragrant, stirring occasionally for about 2 to 5 minutes. Remove from heat, and chop into smaller pieces.

In a large bowl, whisk together pumpkin puree, eggs, sweetened condensed milk, evaporated milk, whole milk, sugar, brown sugar, salt, and spices. Set aside.

Grease a 9"x 13" baking dish, preferably with deep sides.

Place the cubed bread in the baking dish in an even layer, and add the melted butter and the toasted pecans. Stir to combine.

Pour the liquid mixture over the bread mixture in the baking dish, and stir to combine.

Preheat the oven to 325F. Place the dish inside the oven while it is preheating.

Once the oven has finished preheating, stir the pudding again, as most of the liquid will have absorbed, and return to the oven.

Bake on 325F until set and beginning to brown, about 40 to 50 minutes.

Allow to cool for 10 minutes. Serve warm with ice cream.