While espresso is brewing, add the milk to a to a bowl and heat in the microwave for 45 seconds.
Pour the pumpkin puree, pumpkin spice and almond milk into the blender. Next add the vanilla extract, 1 tablespoon sugar free caramel syrup, and salt and blend until frothy.
Pour the coffee/espresso into a coffee mug.
Pour the milk and pumpkin mixture into the mug and stir to mix well.
Top with whipped cream and drizzle 1/2 tablespoon caramel sauce on top and sprinkle extra salt on top of desired.