Make the pumpkin filling: Add the pumpkin puree, maple syrup, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk together until everything is well combined and you have a smooth filling.
Transfer the filling to a 10-inch cast iron skillet that has been lightly greased.
Make the crisp topping: Add the gluten free oats, almond flour, brown sugar, chopped pecans, ground cinnamon, salt, and butter to a mixing bowl. Use your hands to work the butter into the dry ingredients until you have a slightly clumpy crisp topping.
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake the pumpkin crisp at 350 degrees for 30-35 minutes until the top is golden brown and the filling is just set.
Remove from the oven and let cool for 10 minutes before serving with ice cream and a sprinkle of cinnamon. Enjoy!