Ingredients:

• 1 cup pure pumpkin puree
• 4 large egg yolks
• 1 cup unsweetened almond milk (or any dairy-free milk of your choice)
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• Coconut oil cooking spray (or any oil spray of your choice)

Instructions:

1. Preheat your oven to 325 degrees F (160 degrees C) and lightly grease 4 ramekins with coconut oil cooking spray.
2. In a mixing bowl, add the pure pumpkin puree, egg yolks, almond milk, pure maple syrup, vanilla extract, and spices (cinnamon, ginger, and nutmeg).
3. Place the pies in the preheated oven and bake for about 40-45 minutes, or until the center of the pie is set.
4. Once the pumpkin pies are ready, remove them from the oven and allow it to cool to room temperature.
5. Refrigerate for a few hours or overnight to let it fully set.
6. Serve chilled, optionally garnished with a dollop of dairy-free whipped cream or coconut cream, if desired.