Sift the gelatin over the ½ cup unsweetened almond or cashew milk. Heat the heavy cream in a saucepan over medium heat. Whisk in the softened gelatin and almond milk mixture. Add the ¼ cup sweetener, pumpkin puree, pumpkin pie spice, vanilla, and salt. Stir until well combined.

Pour the mixture evenly into 2 cups. Place in the refrigerator for 1 hour or until the custard is set. Best served at room temperature, but can be served cold. Store extras in the refrigerator, covered tightly, for up to 4 days.

BUSY FAMILY TIP: Can be made 3 days ahead (with caveat—see Gelatin Tip).