In a small sauce pan add pumpkin, sugar and vanilla. Cook over a medium heat for about 1-2 minutes until warm. Add sugar and stir until you get a nice syrup. Wisk in the milk slowly and continue to cook for another 1 minute until warm do not let it boil over.

Pour your espresso into 4 large coffee mugs. Divide the milk mixture among all 4 cups.

Top with cool whip and garnish with cinnamon.

ENJOY!