Cover a large baking sheet with foil, wax paper or a silpat mat.
In a small bowl, combine salt and pumpkin pie spice mix; set aside.
In a large, nonstick skillet or cast iron skillet, toast pecans over medium heat, stirring frequently for about 4 to 5 minutes until they just start to brown and smell toasted. Watch them carefully. Don't let them brown too much.
Add butter and allow it to melt. Stir pecans to coat the pecans in butter.
Add the salt and pumpkin pie spice mix, stir until the spices are evenly distributed.
Add the brown sugar, water and maple flavoring and stir until the pecans are evenly coated and the mixture is sticky, about 1 1/2 to 2 minutes.
Pour the pecans on the prepared baking sheet, separate them with a fork and allow to cool before eating.