In a medium sized mixing bowl, add the pumpkin puree, almond milk, all-purpose flour, baking powder, pure cane sugar, baking powder, salt and pumpkin pie spice. whisk together until combined.
Spray a waffle iron with cooking oil. Once it is warm, add the batter and cook until edges are lightly browned. Serve with vegan butter and maple syrup and enjoy!If there is leftover batter, store it in an airtight container in the refrigerator for up to 3 days.