Combine all ingredients into a sauce pan, stir together until smooth, and all ingredients are combined. On medium to low heat, warm up puree mixture (so it doesn’t make the latte cold).
Placing 1-2 tbsp. of puree in a cup, add an espresso shot on top of the mixture; stir together until smooth.
Steam whole milk (or microwave, or heat on the stove) and pour over espresso and pumpkin mixture.
Gently mix together until dissolved. The milk will be a warm caramel color.
Top latte with a dollop of vanilla whipped cream, and sprinkle with cinnamon and nutmeg.