Warm the milk base: In a small saucepan over medium-low heat, whisk together the milk, pumpkin puree, pumpkin pie spice, vanilla, maple syrup, and a tiny pinch of salt. Heat until steaming and small bubbles form around the edges. Do not boil.

Prepare the matcha: In a mug or bowl, sift the matcha to remove clumps. Add the hot water (not boiling) and whisk in a zigzag motion until the matcha is fully dissolved and frothy.

Combine: Pour the hot pumpkin milk into the mug with the whisked matcha. Stir gently to marry the flavors. Taste and adjust sweetness or spice.

Finish: Top with frothed milk or a dollop of whipped cream, and dust with a pinch of pumpkin spice if you like.

For an iced version: Chill the pumpkin milk base first, whisk the matcha with cool water, then pour both over ice. Stir well.