Add the pumpkin puree, maple syrup, vanilla and pumpkin pie spice to a medium saucepan and whisk to combine. Put the saucepan over medium heat and slowly whisk in the milk to combine. Bring the pumpkin milk mixture just to a boil.
Pour the mixture into a blender and whiz on low to medium for 30 seconds or until frothy.
Pour 1 shot into each mug (2 shots if you want it stronger) and top with half of the pumpkin milk mixture.
Top with whipped cream and a sprinkle of pumpkin pie spice.
To make the recipe vegan or dairy free you can use almond or other plant-based milk and top with coconut whipped cream.