Preheat your oven to 350 degrees.  Spray a 9x9" brownie pan with cooking spray and line with parchment paper.

Unroll the crescent roll dough and press it into the pan.  It's okay if it overlaps, just make sure to press it all down to create an even layer.  Bake for ~19 minutes, or until surface is dry and just slightly golden brown.  While this bakes, make the filling.

In a large bowl, add the pumpkin, almond milk, and eggs.  Whisk until completely smooth.

Whisk in the sucanat, cinnamon, ginger, nutmeg, and salt.  When this is completely smooth, pour this over the baked crust.  Carefully transfer the pan into the oven and bake for ~50 minutes, or until it's almost completely set (the center will be a tiny bit jiggly but it'll continue to set as it cools).

Let cool completely, then wrap with plastic wrap and refrigerate overnight.

Run a knife or offset spatula around the edges of the pan.  Slice into 9 bars.  Serve with natural whipped cream and a sprinkle of cinnamon or pumpkin pie spice.  Cover and refrigerate to store.  Keeps for ~1 week.