Preheat oven to 375°F. Spray a 10 inch cast iron skillet or a medium casserole dish with non-stick cooking spray. Set aside.
In a large bowl, whisk together all pumpkin filling ingredients- pumpkin puree, coconut sugar, eggs, pumpkin pie spice, salt, vanilla extract, and almond milk. Pour filling into your greased baking dish.
In a medium bowl, mix the topping ingredients until combined- flour, sugar, cinnamon, and salt. Add melted butter and stir until mixture is crumbly. Carefully spread crumble topping over the pumpkin filling.
Bake 45 minutes or until the filling is set and the top is golden brown.
Let cool for 15 minutes, then serve with optional toppings like dairy free ice cream or Cool Whip.
Store leftovers in the fridge.