In a small saucepan, warm the almond milk over medium heat until it’s just shy of bubbling. Don’t rush this; we’re building flavor, not auditioning for a fry pan sprint.
Stir in the pumpkin puree until smooth and glossy. If it looks dull, that’s just the color talking.
Add cinnamon, nutmeg, ginger, and salt. Whisk to blend everything into a cozy autumn blanket of yum.
Pour in the maple or vanilla extract, then sweeten to taste with your chosen sugar substitute. Start small; you can always add more, but you can’t take it back once it’s in.
Simmer on low for 3–5 minutes, stirring occasionally. You’re looking for a lush, pourable consistency—not soup, not glue.
Remove from heat. If it thickens too much as it cools, splash in a splash more milk and whisk until smooth.
