In a medium-sized saucepan, combine the almond milk and a pinch of salt. Bring to a gentle simmer over medium heat.
Stir in the rolled oats and reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally until the oats have absorbed most of the liquid.
Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract to the cooked oats. Stir well to combine. Allow the mixture to simmer for an additional 2-3 minutes until heated through and creamy.
If desired, fold in chopped walnuts or pecans for added crunch.
Remove the saucepan from heat and let it sit for a minute to thicken.
Serve warm in bowls topped with sliced bananas or apples, raisins or cranberries, and a sprinkle of coconut flakes if using.