Lightly spray ramekins, bowl or mold with cooking spray, wipe out excess with a paper towel and set aside.

Combine Chocolate Almond Milk, sugar, pumpkin purée, and pumpkin spice mix in a medium saucepan and whisk to blend over medium-high heat. Cook until mixture comes to the scalding point (small bubbles will appear around the perimeter of the pan). Remove from heat and let stand 5 minutes at room temperature. Whisk in vanilla and 2 tablespoons maple syrup.

Sprinkle gelatin in a small bowl and whisk in non dairy milk to blend. Set aside 5 minutes to soften gelatin. Add to pumpkin mixture and whisk until dissolved. Pour into prepared molds, cover and refrigerate at least 8 hours or overnight.

Serve in ramekins or unmold by running a knife around sides of molds to loosen, lace a dessert plate over the custard, then invert to unmold.

Serving suggestions:

Serve as is or with a graham cracker for crunch and/or drizzle each serving with maple syrup and sprinkle with chopped nuts or chocolate chips.