Step 1

In a small pan combine milk, pumpkin butter and sugar or sweetener of choice and simmer over medium heat, stirring, until boiling.

Step 2

Remove from heat, stir in vanilla and pumpkin spice.

Step 3

Using an immersion blender, blend until smooth (or whisk well with a wire whisk).

Step 4

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.