Refrigerate almonds in a large bowl of water overnight to activate them. Drain and coarsely chop. Boil sugar, honey, spices and 600ml new water for 5min. Add pumpkin and simmer 20-30min, covered. Cool. Remove and reserve pumpkin, and resume boiling liquids until a thick syrup forms. Simmer quinoa in 4 cups water for 10min, covered. Add milk and dates and cook another 15min. Serve quinoa mixture in bowls, top with pumpkin, a little syrup and chopped almonds.