To make homemade whipped cream, place ½ cup cold heavy cream, 3 tablespoons powdered sugar, and ½ teaspoon pure vanilla extract into a chilled mixing bowl.
Then using a hand mixer or stand mixer, begin on low speed to mix the ingredients. Gradually increase the speed of the mixer and whip the ingredients for about 1 minute. Stop and scrape down the sides of the bowl and resume whipping the cream for another 2 - 3 minutes or until you see stiff peaks forming on the whipped cream and the swirl marks are close together.
Cover tightly and place in the refrigerator until you are ready to top off your delicious pumpkin spice latte!
Using a saucepan over medium heat, whisk ½ cup whole milk, 3 tablespoons pumpkin puree, 2 tablespoons real maple syrup, ½ teaspoon pure vanilla extract, and ½ teaspoon pumpkin pie spice until blended and bubbly. Continue to whisk while cooking the mixture until hot. Once the creamy pumpkin mixture is steaming hot but not boiling, remove from heat. Do not bring to a boil.
Once removed from heat and still very hot, carefully use a milk frother or immersion blender to froth the creamy pumpkin spice mixture. Next, make ½ cup of strong coffee or espresso
Pour the hot coffee into a warm coffee mug and gently top off with the hot frothy pumpkin spice mixture. Briefly stir with a spoon. Leave enough room in the coffee mug to top the pumpkin spice latte with fresh whipped cream you are holding in the refrigerator.
Sprinkle a pinch of pumpkin pie spice over the whipped cream topping. Grab your warm mug and enjoy!
If your whipped cream begins to look curdled from overwhipping, add 1 teaspoon of cold heavy cream to your whipped cream and continue to blend until the whipped cream reaches the correct consistency.
If possible, place the mixing bowl you intend to use to make whipped cream into the refrigerator to ensure it is cold when whipping the cream!
Be careful when frothing the hot mixture! Frothing too fast or vigorously may result in hot splatter everywhere!
Use espresso or dark roast coffee when possible - the strength of the coffee can help complement the flavors of the pumpkin spice latte.
To make the pumpkin syrup in a large batch, combine equal parts pumpkin purée and maple syrup (⅓ cup) with 1 tablespoon vanilla extract, and 2 teaspoons of pumpkin pie spice and whisk until combined. Store this in an airtight container in the fridge for up to 1 week! Then, follow the rest of the instructions the same way.