Step 1

Make the pumpkin puree if needed. Peel, deseed and dice the pumpkin into small cubes. Steam in microwave for 4 minutes until soft. Then puree with a couple of tablespoons of water until silky smooth.

Step 2

Place the milk into a small saucepan and bring to a gentle simmer. Whisk in the puree, cinnamon, ginger, nutmeg, all spice, cloves, black pepper, and maple syrup. It’s normal for the milk and puree to separate a little bit so whisk as needed to keep it smooth.

Step 3

Stir through the coffee (if using) and vanilla. Taste and add another splash of maple syrup if needed.

Step 4

Serve as is or top with whipped cream or stir through some whipped coconut cream for a vegan option.

Step 5

You can also make this in bulk and keep in the fridge for up to 1 week. The mixture will separate as it cools so just whisk it back together as you heat it on the stovetop.