Mix the instant coffee granules, pumpkin pie spice, pumpkin puree, vanilla extract with two tbsp of hot water. Ensure the coffee granules are combined well.
Bring almond milk to a gentle boil in a saucepan.
Add the sugar, followed by the coffee-pumpkin puree mix. Gently mix.
Bring it to a gentle simmer and turn off the heat.
Pour the latte into serving glasses, add the whipped topping, sprinkle some ground cinnamon, and serve warm.
Notes
You can use any milk of choice, oat milk, or soy milk for a nut-free version.
I went with instant coffee granules. You can increase the measure for a stronger version.
Instead of instant coffee granules, you can use your favorite brew.
Also, use the sweetener of your choice and adjust the measure to taste.