Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small saucepan over medium-high heat. Bring almost to a boil. (Or you can microwave it until very hot but not boiling.)

Remove from heat and add to a blender. Blend on high until the milk begins to froth, about 2 minutes. (A hand blender works great for this.)

Divide the milk mixture between two mugs. Add the coffee slowly down the side so you don’t disturb the milk froth. Add a squirt of whipped cream and top with a pinch of pumpkin pie spice and whipped cream. Serves 1. (Just double the recipe for each additional person you want to serve.)