Add the pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk everything together until well combined.
Place the pie crust onto a sheet pan. Pour the pumpkin pie filling into the crust.
Bake the pie at 350 degrees for 50-60 minutes until the pie is set. My pie needed to bake for around 60 minutes.
Remove the pie from the oven and let cool on a wire rack. Let the pie cool and serve at room temperature with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
If your pie crust starts to brown too fast, use a pie shield or piece of foil to cover it.
Use a gluten free pie crust to make this pie gluten free.