• Brew two shots of espresso.
• Stir pumpkin puree into the hot espresso until smooth.
• Add caramel sauce, vanilla syrup, brown sugar, pumpkin pie spice, and salt.
• Stir until completely combined.

For Iced:

• Fill a tall glass three-quarters full with ice.
• Add cold half-and-half.
• Pour pumpkin caramel espresso over the half-and-half.
• Top with whipped cream and caramel sauce.
• Combine coarse sugar with a pinch of pumpkin pie spice and sprinkle over the top.
• Serve immediately.

For Hot:

• Heat half-and-half until steaming.
• Froth until creamy.
• Pour over the pumpkin caramel espresso.
• Top with whipped cream, caramel sauce, and brûlée sugar.
• Serve immediately.
Use 100% pure pumpkin puree rather than pumpkin pie filling.
Whole milk or plant-based milk can replace half-and-half, although the finished drink will no longer technically be a breve.
Use coarse or raw sugar for the best brûlée-style crunch.
For a less-sweet drink, omit the brown sugar or reduce the caramel and vanilla syrup.