Prep your almonds by soaking them in a bowl of water overnight.

The next day, add the soaked almonds, water, pumpkin purée, spices, and maple syrup to a high-speed blender.

Blend on high for 30 seconds - 1 minute, until almonds are pulverized.

Line a large bowl with a nut milk bag. If you don't have one, you can also you a cheesecloth or even a fine mesh sieve. Just note that using a sieve may not result in a super-smooth milk.

Depending on how big your nut milk bag is, pour some or all of the milk into the bag or cheesecloth. Squeeze the liquid out into the bowl, working in batches if necessary.

Once you've squeezed out as much liquid as you can, transfer the milk into an airtight container. I like to use mason jars. The milk can be used immediately, or can be kept in the refrigerator for up to a week.