While I am not vegan, I find that dairy and I don't get along some days. There is nothing I love more than an almond milk latte, and adding some pumpkin to it just makes me even happier. Ingredients: 3/4 cup vanilla almond milk 1-2 teaspoons espresso powder (see note) Heaping 1/4 teaspoon pumpkin pie spice 1/4 cup pumpkin puree 1 Tablespoon maple syrup (or to taste) Cooking Instructions: Dissolve the espresso powder into the almond milk and bring to a scald (tiny bubbles around the outer rim). Do not let boil. Whisk in the remaining ingredients. Serve immediately. Notes: (1) I like strong coffee so I used 2 teaspoons of espresso powder, but you can use only one, or even a half, if you are more sensitive to caffeine. (2) If you don't have espresso powder, use 3/4 cup strong brewed coffee and reduce almond milk to 1/4 cup. Your latte will be a little thinner. (3) Makes one large or two small lattes.