In an instant pot safe pot-in-pot, add pumpkin puree, pumpkin spice, almond or coconut milk, vanilla, and creamer and mix well.
Add sweetener and water if required. Cover and place it inside the instant pot on a trivet. Set the pressure cooking time in low for 1 minute.
Meanwhile prepare your homemade coconut whipping cream. Take 1 cup coconut cream and add a pinch of cream of tartar and stevia or swerve to taste. Whip until the cream looks fluffy.
Once the instant pot beeps, wait till natural pressure release.
In serving glass, add one shot of espresso. Now add the cooked pumpkin milk mixture. Use a coffee frother to mix and add some froth to the latte.
Now top the coffee with whipped coconut cream and a pinch of cinnamon.
Serve warm and enjoy!