Combine milk & coffee in desired proportions with, pumpkin, spices, and sugar in a saucepan. Gently heat over medium-high heat, stirring, until steaming. Remove from heat; stir in vanilla or other preferred option (see notes).

Either top with whipped cream, fresh or frozen or whisk the latte until foamy – this is best done in a heavy cup, like a large Pyrex 2 measuring cup. Put the whisk in and holding the handle between palms, move hands back and forth very briskly, twirling the whisk. (Think of a Boy Scout starting a fire with two sticks.) To get any decent foam at all, whisk wildly and for several minutes.

Garnish simply with a little grate of nutmeg, a pinch of pumpkin pie spice or cinnamon.

Notes:

• As far as coffee & milk, use whatever proportion you prefer.
• Nutritional values based on 2 tablespoons of sugar; I prefer 1 tablespoon, my son likes his sweeter and likes 2 tablespoons.
• If desired forgo the vanilla and use or a teaspoon of brandy, spiced rum, etc.
• Use commercial or Homemade Pumpkin Pie Spice.
• Excess pumpkin may be portioned in ice-cube trays and frozen.