Pumpkin Spice Latte with roasted pumpkin

Peel the pumpkin, cut it into smaller cubes, then place it on a baking sheet lined with parchment paper. Bake in a preheated oven at 180-200 degrees Celsius for about 30 minutes, until completely soft.

Place the roasted pumpkin in a blender, add the ground cinnamon, cardamom, vanilla extract, nutmeg, and one tablespoon of brown sugar. Blend until creamy and smooth. (You can store the remaining puree in the refrigerator for your next coffee!)

Pour the milk into a small saucepan, add one tablespoon of freshly made pumpkin puree and the remaining brown sugar to taste. Heat it up, but do not let it boil. You can also use a milk frother for a creamier result.