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To make the pumpkin sauce, just place all of the ingredients in a small saucepan and simmer for about 10 minutes.
Place the sauce in smoothie cup or food processor and process until very smooth. This step is optional, but recommended.
Transfer the sauce into a jar with a lid and keep in refrigerator for up to 7 days.
Prepare 2 oz of espresso.
Warm and froth 8 oz. of milk.
Add 2 oz. of pumpkin sauce and espresso into a 16 oz. serving cup. Stir well.
Pour the milk into the pumpkin-espresso mixture. Top with whipped cream and sprinkle with cinnamon.