Grease bundt pan with butter and dust with flour. Knock out the excess flour. Set aside.
Steam pumpkins over medium high heat for about 15 minutes or until soft. Remove from steamer and puree in a food processor. Should have a fine mash consistency. Set aside.
Preheat oven to 170C. Sfit flour and baking powder together twice.
Place butter, brown sugar and salt in a bowl. Beat on medium speed until light and creamy. About 3 minutes. On low speed, drizzle egg into the butter mixture in 4 to 5 batches to emulsify. Mix well after each addition. If the batter start to split, add a tablespoon of flour and continue mixing.
Add pumpkin puree and mix well. Add half of the flour mixture and mix for about 20 seconds. Add milk and mix for another 20 seconds. Add remaining flour and pecans. Remove from mixer and use a spatula to complete the mixing by folding through. Once all flour are combine, stop mixing.
Fill batter into bundt moulds to about 3/4 full. Knock the pan a few times to even up the batter. Fill any remaining batter into muffin cups.
Bake at 170C for 18 to 20 minutes. When the cake is done, remove from oven and let it sit for a few minutes before unmoulding. *You need to unmould while the cakes are still hot but not immediately.