Spray a 23x33cm or similar sized baking dish with oil spray and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with cling film and refrigerate overnight.
The next day, preheat oven to 180 C / Gas 4. Uncover and bake the pudding until the pumpkin mixture is set and a skewer inserted into the centre of the pudding comes out clean, about 45 minutes.