Add the almond milk, pumpkin puree, Swerve brown sugar substitute, pumpkin pie spice, vanilla extract, and fat-free half and half to a small saucepan.
Whisk everything together over medium-low heat until hot and well combined. Don't let it boil.
Divide the hot coffee or espresso between two mugs.
Pour the pumpkin mixture over the coffee and stir.
Top with a small amount of light whipped topping and an extra sprinkle of pumpkin pie spice, if desired.