In a small bowl, combine the ground cinnamon, ground ginger, freshly grated nutmeg, and a pinch of ground cloves. Mix thoroughly to create your homemade pumpkin pie spice blend. This blend will be used throughout the recipe and as a garnish.

In a saucepan, add the canned pumpkin purée, granulated sugar to preference, and whole milk. Stir the mixture well until everything is fully combined and the mixture is smooth.

Place the saucepan with the pumpkin, sugar, and milk mixture over medium heat. Stir occasionally and watch closely, heating until the mixture is hot and steaming but not boiling. Remove from the heat just before it reaches a boil. I always make sure not to let it boil, as that can affect the milk's texture.

Add the freshly brewed strong coffee, vanilla extract, and half a teaspoon of the prepared pumpkin pie spice blend to the hot pumpkin-milk mixture. Stir well so all the flavors meld together.

Pour the hot pumpkin spice latte mixture evenly into two cups. Top each cup generously with whipped cream, then sprinkle a little extra pumpkin pie spice blend on top for garnish. Serve immediately and enjoy your homemade pumpkin spice latte!