In a small saucepan over medium-low heat, whisk together the pumpkin puree, milk, heavy cream (if using), maple syrup, and pumpkin pie spice. As it warms, you’ll smell the spices bloom and the milk start to steam.
When the mixture is just about to simmer (small bubbles appear at the edges), reduce heat and whisk for another 30 seconds so it becomes smooth and slightly thickened.
Remove from heat and stir in the vanilla extract and the pinch of sea salt. The salt helps carry the sweet-spice flavour and rounds out the maple.
Pour the freshly brewed coffee or espresso into two mugs. Then divide the warm pumpkin-milk mixture evenly over the coffee.
Froth the top of each mug using a handheld frother (or a jar you shake vigorously) until you see a layer of light foam forming. That slight airiness adds a cafe feel.
If desired, top each drink with a swirl of whipped cream, then sprinkle with cinnamon or grated nutmeg, and slide in a cinnamon stick for that cosy touch. Serve immediately while hot and steamy.
