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• 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 whole milk
• 1 to 2 shots espresso, (about 1/4 cup), or 1/3 to 1/2 cup strong coffee
• 1/4 cup heavy cream, whipped into firm peaks

• Mixer, whisk, or hand blender, to whip cream
• Saucepan
• Wooden spoon
• Whisk
• Blender
• Espresso maker or coffee maker

1. Heat the pumpkin and spices. Heat the pumpkin, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat, stirring constantly, until it's hot and smells cooked, about 2 minutes.
2. Stir in the sugar. Add the sugar and stir until the mixture looks like a bubbly, thick syrup.
3. Warm the milk. Whisk in the milk and vanilla and warm gently, watching carefully to make sure it doesn't boil over.
4. Blend the milk. Carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
5. Mix the drinks. Make the espresso or coffee and divide between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.