The pumpkin purée :
Peel and cut the pumpkin into dices. Cook it in a pot with butter, cover and let it cook for 20 minutes on medium heat.
After cooking, add the sugar, the cinnamon, the nutmeg and the ginger and blend in all finely.
For the latte :
Heat the milk in a pot and add 4 Tbsp of the pumpkin purée. Stir with a whisk.
Add the coffee and heat without boiling.
Serve in a big cup and cover with whipped cream. Sprinkle with some cinnamon, and there you are !