Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices, sugar alternative and espresso/strong coffee.
Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, top with whipped cream and dust with more cinnamon or some pumpkin spice before serving.