In a large skillet heat the olive oil over medium-high heat. Stir in minced garlic and sauté for about 3 minutes, until lightly brown and fragrant. Add sage and sauté for another minute. Pour in pumpkin puree, vegetable broth, allspice, salt and pepper and bring to a boil. Reduce heat to a simmer and simmer for 7-9 minutes, stirring almost constantly, until sauce begins to thicken. Remove from heat and stir in almond milk.