Combine. In a small saucepan, whisk together low carb milk (1 cup), pumpkin puree (1 tablespoon), and erythritol (1-3 teaspoons). Heat on medium, just to warm, and combine ingredients. Remove from heat, and stir in vanilla extract (1 teaspoon), pumpkin pie spice (1/4 teaspoon), and coffee (4 ounces).
Top with whipped cream, a dash of pumpkin pie spice and enjoy!
Milk - unsweetened light almond is my fave here, light coconut milk will work too, but will add coconut flavor.