Brew the coffee. Prepare 1 cup of strong coffee or 2 double shots of espresso and divide between two mugs.
Heat the milk and cream. Add almond milk and heavy cream to a small saucepan over medium-low heat. Whisk until warm, but don't boil.
Add the pumpkin. Whisk in the pumpkin puree until completely combined.
Add the flavorings. Stir in the sweetener, vanilla, pumpkin pie spice, cinnamon, and salt. Heat gently for 3–4 minutes, whisking occasionally.
Froth. Remove from the heat and froth for 20–30 seconds until light and slightly foamy.
Combine. Divide the pumpkin mixture between the mugs of coffee and stir gently.
Serve. Top with sugar-free whipped cream, cinnamon, pumpkin pie spice, or sugar-free caramel drizzle if desired. Serve immediately.
