In a small saucepan, over medium heat, add all ingredients and bring to boil. Lower temp and simmer for about 5 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Pour into airtight container for storage.
To make Latte:
Pour 3-4 Tbsp. pumpkin cream mixture into hot, brewed espresso or strong coffee. Froth the milk with milk frother or immersion blender and pour into coffee.
Top with whipped cream, if desired, and sprinkling of cinnamon or pumpkin spice. Serve immediately.