In a medium saucepan, combine the almond milk, pumpkin puree, maple syrup, and all spices (cinnamon, ginger, nutmeg, allspice, cloves, and salt).

Place the saucepan over medium-low heat. Whisk constantly to combine and break up the pumpkin puree. Heat until the mixture is steaming hot but not boiling, about 5-7 minutes.

Once steaming, remove the saucepan from the heat. Whisk in the vanilla extract.

For an ultra-smooth creamer, strain the mixture through a fine-mesh strainer into a heat-proof container. This step is optional but recommended.

Pour the finished creamer into a clean glass jar or bottle. Let it cool to room temperature before sealing with a lid.

Store in the refrigerator for up to 5-7 days. Shake well before each use.