Preheat oven to 200 degrees.
Warm almond milk and vegan butter together to approximately 100˚-110˚F.
Add in maple syrup, vanilla, sugar, and salt to the bowl. Stir gently.
Sprinkle 1 package (or 2 1/4 tsp) of fast acting yeast over the mixture and let sit for 10 minutes.
After 10 minutes are up, slowly whisk in the pumpkin puree just until combined.
Then, add in 3 cups of bread flour, one cup at a time, stirring just until almost completely combined. The last cup may not easily combine all the way together at first. Don't force it.
Lightly flour a surface, and plop out the mixture on your surface. Knead in any dough that wasn't stirred together. Knead for 3-4 minutes adding 1 tablespoon at a time for any sticky parts that you encounter. Add no more than 1/4 cup more bread flour. The dough should not be sticky on the outside. Roll into a ball and spread 1/2 tbsp coconut oil around the ball.
Place ball of dough in a large bowl greased with coconut oil. Cover bowl with plastic wrap. Place on a baking sheet. Place in preheated oven and turn off heat. Let rise for 45 minutes. *Bowl should be big enough to let dough double in size without touching the plastic.
Flour surface again. Once risen, remove ball and place on a newly floured surface.
Using a floured rolling pin, roll dough into an approximately 11x14 rectangle.