In a small saucepan over medium heat, combine the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice.

Whisk the mixture constantly until it is heated through, but do not let it boil.

Remove the saucepan from heat and stir in the vanilla extract.

Using a milk frother or immersion blender, froth the pumpkin milk mixture until it becomes light and foamy.

Pour the brewed coffee or espresso into your favorite mug.

Gently pour the frothed pumpkin milk mixture over the coffee, holding back the foam with a spoon and layering it on top last.

If desired, add a dollop of coconut whipped cream and sprinkle with a pinch of pumpkin pie spice for garnish.

Serve warm and enjoy!