By Alyssa Duetsch and Isabelle Rogers
Online Broadcast and Entertainment Editors 

Pumpkin Spice Latte Recipe
Makes two cups
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1 can of whipped cream
Equipment
Mixer, whisk or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker
Instructions
Heat the pumpkin and spices. In a small saucepan, over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly. Stir in the sugar until the mixture looks like a bubbly, thick syrup.
Warm the milk by whisking in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Blend the milk and pumpkin to form one mixture. Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Make the espresso or coffee and split between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon or nutmeg.