Latte:
In a small saucepan, combine the pumpkin puree, maple syrup, sugar and pumpkin pie spice. Heat over medium heat, stirring frequently with a rubber spatula, 2-3 minutes until the mixture looks smooth.
Add the milk and vanilla to the pot and whisk until very smooth. Cook 2-3 minutes until just simmering. Remove from the heat. Whisk vigorously or let cool slightly, transfer to a mason jar, cover and shake vigorously to create a foamy milk.
Add the coffee to a mug and immediately top with the foamy pumpkin spice milk. Top with whipped cream and an additional sprinkle of pumpkin pie spice, if desired. Enjoy!
Whipped Cream:
Place bowl, whisk and cream in freezer for 5-10 minutes.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-5 minutes.
Use immediately or cover tightly and chill in the refrigerator for up to 2 hours.
