2/3 cup almond milk – I used Almond Breeze Unsweetened Original
1/4 cup pumpkin puree
1/4 cup quinoa – red or white would work
1 tbsp maple syrup
1 tsp coconut oil
1/4 tsp pure vanilla extract
1/2 tsp ground cinnamon
pinch ground nutmeg
pinch ground ginger

Topping:

1 tbsp coconut oil, melted
1 tbsp maple syrup
1.5 tbsp finely ground almond flour – I used JK Gourmet
1/4 cup pecans, chopped