1. Add the pumpkin, pumpkin pie spice, milk, vanilla, collagen peptides, and MCT Powder to a blender and blend until frothy, about 30 seconds.

2. Transfer to a small sauce pan and heat over medium heat until the mixture is steaming. Add the honey and whisk to incorporate. Whisk periodically to maintain the frothy consistency.  

3. Make the espresso or coffee. 

4. Divide the coffee into two mugs and whisk the hot pumpkin-milk mixture one more time before pouring evenly into each mug. Top each with a sprinkle of pumpkin pie spice and serve.

Tips for What to Do with Excess Ingredients: Left over pumpkin can be used for pumpkin muffins, or additional lattes.