In a small saucepan over medium heat, stir the pumpkin puree, pumpkin pie spice, and maple syrup as you cook for 5 minutes. Remove from the heat and stir in the vanilla. Let the pumpkin mixture cool to room temperature, then refrigerate until you are ready for a latte, up to 1 week.

When you are ready for a PSL: Put 1 or 2 shots of espresso in a glass. Add milk (we use almond milk, but use what you like) in the amount desired. Stir in 2 tablespoons pumpkin spice puree, and taste, adding more if desired. Fill the glass with ice, and top with grated nutmeg and a sprinkle of pumpkin pie spice.