Start by preheating your oven to 350°F (175°C). This ensures your pie bakes evenly.

If you’re using a store-bought crust, simply fit it into a 9-inch pie plate. If you prefer homemade, roll out your dough until it’s about 1/8 inch thick and carefully place it in the pie plate. Crimp the edges for a decorative touch.

In a large bowl, combine the pumpkin puree, maple syrup, salt, pumpkin spice, and vanilla extract. Whisk until smooth. The simplicity of these ingredients mingles delightfully.

Slowly add the almond milk to the mixture. This is where the filling gains its delightful creaminess. Mix thoroughly until it’s all combined.

Carefully pour the pumpkin filling into the prepared pie crust. Make sure it’s filled evenly.

Place the pie in the preheated oven and bake for about 45-50 minutes. The filling should be set but still has a slight jiggle in the center.

Once done, remove it from the oven and allow it to cool at room temperature for at least two hours. This helps the filling firm up nicely.