In a large saucepan over low heat, combine the canned pumpkin, brown sugar (either packed or white sugar), and pumpkin pie spice. Cook the mixture, stirring occasionally, for about 6 to 8 minutes until the sugar is completely dissolved and the ingredients are well blended. Remove from heat and let the mixture cool slightly. Then transfer it to a high-speed blender and puree until the sauce is completely smooth. This pumpkin sauce will be the base of your latte.

Measure 1/4 cup of the pumpkin sauce (from Step 1) and place it in a mug. Store the remaining pumpkin sauce in the refrigerator for another use. Brew 2 ounces of espresso and pour it directly over the pumpkin sauce in the mug. Stir well to fully combine the espresso and pumpkin sauce, creating a flavorful latte base.

Warm the whole milk until hot but not boiling. Use a milk frother to froth the milk until it becomes light and fluffy. Slowly pour the frothed milk over the espresso and pumpkin mixture in your mug. I like to use whole milk here for a rich and creamy texture, but you can substitute any milk of your choice.

Top your pumpkin spice latte with a generous dollop of whipped cream. Sprinkle a pinch of ground nutmeg over the top as a garnish for that classic, cozy aroma. For an extra treat, I sometimes add a dusting of cinnamon or even a drizzle of caramel sauce!