Bring water and salt to a rolling boil. Add the almond flour and lower the heat to medium. Continue cooking, stirring frequently, until the water is absorbed and the mixture has thickened, about 15-20 minutes.
When the mixture is just a little thinner than you want it, add the pumpkin puree, syrup, cinnamon, and nutmeg. Stir to combine.
Serve immediately and top with pecans and apples.