Preheat the oven to 350 degrees. Cut the stem off of the pie pumpkin, then cut it in half. Scoop out the seeds and inerds. Drizzle the flesh with oil and sea salt and place face-down on a baking sheet. Roast 45 to 60 minutes, or until pumpkin is tender when poked with a fork. Remove from the oven and allow pumpkin to cool.

While the pumpkin is roasting and cooling, add the coconut milk, almond butter, pure maple syrup, ground cinnamon, and sea salt to a mixing bowl. Scoop the pumpkin flesh into the mixing bowl. Mash and stir everything together until well-combined. Taste mashed for flavor and add more pure maple syrup, cinnamon, sea salt, and/or almond butter to taste.

Add desired amount of the pumpkin mash to a bowl (I do about ⅔ cup) along with coconut milk yogurt (or non-dairy yogurt of choice) and toppings of choice.