Bring the milk or mylk to a boil on high heat.
Whisk in the oats, spices, maple syrup, vanilla, and salt. Reduce heat to a bare simmer, cover, and cook for 10 minutes.
Stir once to prevent sticking on the bottom, cover again, and cook an additional 5 minutes.
Uncover, stir in the pumpkin puree, and cook an additional 5 minutes.
Add your desired toppings. In these photos I topped it with a bit of coconut whipped cream, coconut mylk, coconut flakes, toasted pecans & pepitas, a tiny drizzle of maple syrup, dried rose petals (cause pretty), and brown sugar. It was A+!