-2 tablespoons pumpkin purée
-1/2 teaspoon pumpkin pie spice, plus more to garnish
-Freshly ground black pepper
-2 tablespoons sugar
-2 tablespoons vanilla extract
-2 cups milk
-1/4 c espresso, or 1/3 to 1/2 cup strong coffee

Heat the pumpkin, pumpkin pie spice, and a few grinds of black pepper in a small saucepan over medium heat, stirring constantly, until it’s hot, about 2 minutes. Add the sugar and stir until the mixture looks like a bubbly, thick syrup. Whisk in the milk and vanilla and warm gently, watching carefully to make sure it doesn’t boil over.
Carefully process the mixture with an immersion blender (or in a traditional blender) until frothy and blended.

Make the espresso or coffee and divide between 2 mugs. Add the milk and pumpkin mixture. Top with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.