• Make the pancake batter. In a medium mixing bowl, mix the pancake mix, pie spice, and brown sugar. In another bowl, whisk together the pumpkin puree, canola oil, vanilla, and water. Add the pumpkin mixture to the pancake mixture and mix until well incorporated. If needed, add more water to obtain the right consistency.
• Preheat the pan. If you're using an electric griddle, heat it to 375ºF. If using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
• Cook. For each pancake, pour about a 1/4 cup of the batter onto the griddle or pan. Let the pancakes cook until the edges start to look dry and bubbles form in the middle.
• Flip and repeat. Flip the pancakes with a spatula and continue to cook for another minute or more. Repeat with the remaining pancake batter.

For the Cranberry Maple Syrup

• Make the cranberry sauce. Meanwhile, place the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue simmering for 10 minutes, or until tender. Let cool for 15 minutes.
• Blend. Add the cranberry sauce to a blender with the maple syrup; blend until incorporated.
• Serve! Pour the cranberry syrup over the pancakes and serve.