1. Make a double shot of espresso and dump into a 16-20oz cup. I use a 20-oz cup because it gives more room for ice to make it super cold.
2. Add the pumpkin pie spice, maple syrup, pumpkin puree, and vanilla extract. Using the milk frother, mix to combine.
3. Pour the milk into the cup.
4. Add ice, filling it mostly to the top but leaving an inch or two for the whipped cream.
5. To make the whipped cream: In a very small mug (I use my espresso mug), add the heavy cream and pure maple syrup. Use a milk frother to mix the heavy cream until it becomes a thick whipped cream. This takes my milk frother about 20 seconds.
6. Pour the whipped cream on top of the drink, sprinkle some pumpkin pie spice on top, stick a straw into it, and enjoy!

Notes:

• Make sure the pumpkin pie spice is fresh for the best flavor; spices don’t last forever and they become more dull the older they are.
• Increase the pumpkin pie spice to preference if you like it strong, and definitely make sure to increase it if you use more than 5-6oz of milk. 
• If you like a classic sweet pumpkin spice latte, then you’ll want to use the 1 1/2 Tbsp of maple syrup ratio (or even 2 Tbsp if going for that full coffee shop experience of super sweet). If you don’t like a very sweet coffee, then 1 Tbsp will work.
• The whipped cream definitely adds a lot to this recipe, making it feel more like a coffee shop latte and adding more rich flavor, especially as the whipped cream seeps into the latte. But you can decease it or omit it if you want to lighten it up.