Heat the almond milk in a small saucepan over medium heat until warm but not boiling. Alternatively, microwave for 1-2 minutes.

Whisk in the pumpkin spice syrup, pumpkin puree (if using), pumpkin pie spice, and vanilla extract until fully combined.

Brew your espresso or strong coffee and pour it into a mug or glass.

Add the warmed milk mixture to the coffee, stirring gently to combine.

Taste and sweeten with stevia or monk fruit sweetener as desired.

For an iced version, pour the mixture over a glass filled with ice cubes.

Top with a dollop of low-calorie whipped cream and a sprinkle of pumpkin pie spice for garnish, if desired.