Preheat your waffle iron according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.

In a separate bowl, combine the canned pumpkin puree, almond milk, egg, oil, and vanilla extract. Stir until the mixture is smooth and well-blended.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Lightly grease the waffle iron with oil or non-stick spray. Pour the batter onto the hot waffle iron (about 1/2 cup of batter per waffle, depending on the size of your iron). Cook according to your waffle iron’s instructions, usually for about 3-4 minutes, until golden and crispy.

Serve the waffles hot with your choice of toppings such as dairy-free whipped cream, maple syrup, and a sprinkle of ground cinnamon.