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1
Preheat oven to 350 degrees F. Spray with non stick cooking spray or grease and flour a 9-inch tube pan; set aside.
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2
In a saucepan on medium heat stirring constantly, cook butter until melted and turning brown and little bits of brown butter is in the bottom. Remove from heat and cool, string occasionally until reaching room temperature.
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3
In bowl of electric mixer using the paddle attachment, add cooled brown butter and sugar. Beat on low speed 3 to 4 minutes until fluffy.
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4
Add eggs mixing after each one. Add canned pumpkin and mix until well blended.
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5
In a medium bowl, whisk together flour and pumpkin spice mixture.
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6
Remove bowl from the electric mixer and fold in flour by hand remembering not to over mix. Mixture will be thick and it is ok if some of the flour is not completely mixed in.
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7
Spoon into the prepared pan, smoothing the batter out on the top. Sprinkle pecans across the top.
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8
Bake for 45-55 minutes or until pricked with a cake tester or a tooth pick and it comes out clean. Cool on a rack. When cool to the touch, spoon icing over the top.
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9
While cake is cooling make the icing. In a 2 cup measuring cup, whisk together powdered sugar, butter, half and half, vanilla bean paste until smooth and creamy.
