2 tablespoons canned pumpkin

1/2 teaspoon pumpkin pie spice, plus more to garnish

Freshly ground black pepper

2 tablespoons sugar

2 tablespoons pure vanilla extract

2 cups whole milk

1 to 2 shots espresso, about 1/4 cup

1/4 cup heavy cream, whipped until firm peaks form

Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.

Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.

Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.

Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Vanilla: Yes, this recipe calls for two tablespoons (not teaspoons) of vanilla. This sounds like a lot, but it does more than anything else to mimic the intense, even artificial, taste of the syrups used in coffee shops. But feel free to start with less and bump it up as needed.

Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.

Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.

Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.

Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Pumpkin Pie Spice Mix

Espresso Substitute: If you don't have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.