In a small saucepan over medium heat, cook pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot. Stir constantly. Add sugar and stir until mixture looks like bubbly thick syrup. Whisk in milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over. Carefully process the milk mixture with a hand blender or in a traditional blender until frothy and blended. Divide hot espresso into 2 mugs and mix in frothed milk. Top with whipped cream and sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.