In a medium sauce pan, mix together pumpkin, brown sugar (or maple syrup), spices and salt.

Cook over medium heat for a minute or so, until the spices become fragrant.

Stir in almond milk, whisking until smooth and well combined. Bring to a boil.

Remove from heat, add coffee and vanilla extract.

Use an immersion blender or milk frother to combine and froth.

Pour into two mugs, garnish if desired, and , serve immediately.