Melt the butter in a large sauté pan over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the pan, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the pan with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute.

Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.