Mix pumpkin puree, sugar, milk, salt and spices and pour into a pan at medium heat. Bring to a boil and Cook for 8 to 10 minutes to thicken. Mix in the vanilla and take off heat.
Cooking time is dependent on your stove and moisture in the pumpkin puree. Cook longer until the caramel is a thick liquid that doesn't flow off the spoon quickly.
If the caramel is too thin. then chill for a few hours before using.
Latte:
Heat the non dairy milk in a pan or microwave until hot.
Blend in a blender with coffee, pumpkin caramel, pumpkin pie spice, sugar, vanilla until well blended. Taste and adjust sweet if needed. Or use a frother. Re-heat if needed.
Pour into a cup. Top with optional whipped coconut or other non dairy cream. Drizzle more pumpkin caramel and serve.