Homemade Pumpkin Spice Latte

To make the pumpkin purée, preheat your oven to 350°F. Cut the pie pumpkin in half and scoop out the seeds.

Place the pumpkin halves cut-side down on a parchment-lined baking sheet.

Bake for about 40 minutes, or until the pumpkin is soft and tender.

Let the pumpkin cool slightly, then scoop the roasted flesh into a food processor.

Add 1/4 cup of warm heavy cream to the food processor and blend for about 1 minute until completely smooth. Set aside. (Note: This will make more purée than needed for one latte).

To make the maple whipped cream, combine 1/2 cup of cold heavy cream and 1 tablespoon of maple syrup in a bowl.

Whisk until the cream just begins to thicken and forms soft peaks. Be careful not to overwhip.

To assemble the latte, add 2-3 tablespoons of the fresh pumpkin purée to your serving cup.

Add the ground nutmeg, ground ginger, ground cinnamon, ground cloves, and the remaining 1 tablespoon of maple syrup to the purée. Stir to combine.

Brew a double shot of espresso and pour it over the spiced pumpkin base.

Steam the oat milk until hot and frothy, then pour it into the cup.

Top with a dollop of the maple whipped cream and a final grating of fresh nutmeg to garnish.