Over low-medium heat, whisk in together 1/2 cup of soy milk, sugar, pumpkin puree, nutmeg, cinnamon and vanilla extract in a small saucepan for approximately 5 minutes (until thoroughly warm), stirring constantly (do not boil). Turn the heat off.

Add in remaining 1/2 cup of soy milk.

In order to remove pumpkin pulp, run through a sieve and put the mixture back into the saucepan, on low heat. Warm until desired temperature is reached.

Using a milk frother, froth the mixture until foamy. If you don’t have a frother, you can simply use a whisk.

Add the warm coffee to your cup and pour milk over.