In a small saucepan over medium heat, whisk together the pumpkin purée, pumpkin pie spice, sugar, and vanilla. Stir until the sugar dissolves and the mixture is smooth.
2 tablespoons pumpkin purée, 2 tablespoons granulated sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon vanilla extract
Slowly whisk in the milk and heavy cream. Heat until hot, but do not boil. Remove from heat.
1 cup milk, ¼ cup heavy cream
Add the espresso or strong brewed coffee, and whisk to combine. Allow the mixture to cool. Optionally: use cold brew in place of espresso or coffee.
1 to 2 shots of espresso
Pour the latte into a glass over ice. Add whipped cream and sprinkle a little more pumpkin pie spice or ground cinnamon over the top.