Preheat oven to 180°C and line a baking tray with paper. Prepare the pumpkin by peeling and deseeding. Cut into large chunks and drizzle with a very small amount of EVOO.
Roast 25 minutes until the pumpkin is tender. Cool. (You can do this the night before so that you are ready to go in the morning!)
To toast the pecans, lay them on a flat tray and drizzle with enough of the fig syrup to make you happy inside. Toss the nuts gently to coat. Roast for 10 minutes.
Place the pumpkin into the Thermomix bowl and puree sec/speed 6. Scrape down and repeat if needed. Remove from the bowl.
Place oats, milk, water and salt into Thermomix bowl and cook 10 min/90°C/Reverse/speed 1. If you are not happy with the consistency of the porridge, let it sit in the bowl for up to 10 minutes or add cooking time to your taste. It will depend entirely on which milk you use. I have found that non-dairy milks do not absorb the oats as quickly and usually add around 5 minutes to the end cook.
Add pumpkin puree and remaining ingredients except the fig syrup and toasted pecans and stir, 10 sec/Reverse/speed 2. Finish with a spatulah if you need to.
Serve immediately with a generous drizzle of the fig syrup and the toasted pecans as a garnish.