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Preheat your oven to 350°F (175°C). Prepare the muffin tin by spraying it with non-stick cooking spray or lining it with muffin liners.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, almond milk, eggs, and vanilla extract until smooth.
Add the sugar substitute, pumpkin pie spice, and salt to the wet mixture. Whisk thoroughly to combine and ensure there are no lumps.
Pour the pumpkin mixture into the prepared muffin tin, filling each cup about ¾ full.
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the muffin tin from the oven and let the pies cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely. They will firm up as they cool.
Serve the crustless pumpkin pies chilled or at room temperature. Optional: top with a dollop of whipped cream or a sprinkle of cinnamon.