If using strong coffee, brew coffee accordingly.
Combine ¼ cup of the milk with the pumpkin purée, pumpkin spice, maple syrup and vanilla extract in a small sauce pan and heat on medium, whisking well to combine. When the mixture is steaming, reduce to low just to keep warm.
While pumpkin mixture is heating, prepare the remaining milk either by heating it in a small sauce pan on medium until it is hot, but not boiling or by frothing it with the steam wand of an espresso machine, as described below. Either way results in a delicious drink!
Pour remaining milk into a large measuring cup and place steam wand into the milk and turn on. Slowly raise it to the surface of the milk until the milk starts to swirl. Continue slowly pulling it up, while still keeping it just beneath the surface, until the volume has increased by 50 to 75%. Set aside.
If using espresso, pull a double shot (about 2 oz) into a coffee cup.
Pour the heated pumpkin mixture into the coffee cup and stir well to combine.
Pour the prepared milk into the coffee cup, holding back some of the foam to release onto the surface at the end of the pour.
Gently sift some pumpkin spice on top of the foam to garnish, if desired.