Pumpkin Spice Latte with homemade puree

Clean the Hokkaido pumpkin of seeds, cut it into suitable pieces, and bake it in the preheated oven at 180-200°C for about 30 minutes, until it becomes soft.

Put the baked pumpkin in a blender and add cinnamon, vanilla extract, nutmeg, and half of the sugar (one tablespoon). Blend until you get a fine and creamy consistency. The remaining puree can be stored in the refrigerator.

In a small saucepan, heat the milk together with a generous tablespoon of the previously prepared pumpkin puree and the rest of the sugar (one tablespoon or to taste). The mixture should be hot, but not boiling.