Espresso maker or coffee maker

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.

Add the sugar and stir until the mixture looks like a bubbly, thick syrup.

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

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.

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.

Substitutions

Milk Fat: This recipe is most satisfying when made with whole milk, but 2 percent 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.

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.

Recipe Notes:

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 cup pureed or canned pumpkin with 4 teaspoons pumpkin pie spice, 1 teaspoon black pepper and 1 cup sugar. Stir in 1 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

(Faith Durand is executive editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)