heat a sauce pan over low heat and add in the puree, water, erythritol and pie spice. Combine and allow to cook down for 8-10 minutes. You want a pumpkin pie filling consistency. Set aside.

In a sealable jar add the heavy whipping cream, almond milk and collagen peptides and microwave for 1 minute. Seal the heated mixture and shake for 30-60 seconds.

While the milk mixture is heating add your coffee (and water if using cold brew) to a coffee mug and set aside.

Once the milk mixture is heated, add vanilla extract, stevia and 1.5 tbsp of the pumpkin latte syrup, and shake again. Pour the mixture over your coffee and additionally top the latte with a dollop of whipped cream and a drizzle of the leftover pumpkin latte syrup. Enjoy!

Note: The syrup should last up to 10 days in the fridge and 2 months in the freezer!