Add the almond milk, pumpkin puree and sweetener to a pot, and heat on the stove over medium heat. Do not boil the liquid, just bring it to a warm drinking temperature.
Remove the mixture from the stove, and whisk in ½ cup of the coffee, pumpkin pie spice and vanilla extract.
Divide the liquid evenly between two cups or mugs, and top with sugar free whipped cream and/or pumpkin pie spice for garnish if desired.
Leftover can be stored in the refrigerator for one to two weeks to reheat and enjoy later.Vanilla coconut milk can be used in place of almond milk to make it nut-free.Be careful with the milk as you heat it up and don't let it boil. It might scald and give it a bad taste.Use an immersion blender to mix everything together if you want it to be extra creamy.For a great presentation, garnish your latte with a cinnamon stick!