In a small sauce pan, add half & half, sugar, pumpkin puree, and pumpkin pie spice. Bring to medium heat and whisk ingredients together until sugar is dissolved. Do not let it boil.
Once the mixture starts to steam and the sugar is completely dissolved, remove the pan from heat and stir in the vanilla. Strain through a fine mesh filter into a glass jar for easy storage.
Pull your espresso shots, and pour inside your desired coffee mug. Add the strained pumpkin spice mixture to the espresso and stir well.
Next, steam your milk using a steam wand, milk frother, or mason jar (see post above to make foam without a frother) until foamy. Pour velvety milk on top of the espresso mixture.
Top with whipped cream, if desired, and dust with pumpkin pie spice. Enjoy!