Place the dairy-free milk and organic pumpkin puree in a small saucepan over medium heat.

Whisk the mixture continuously until it reaches a gentle simmer, ensuring the pumpkin is fully integrated into the milk.

Remove the saucepan from the heat and stir in the pumpkin pie spice, vanilla extract, and sea salt.

If following the Paleo option, add the pure maple syrup to the saucepan; if following Whole30, proceed without sweetener.

Transfer the heated pumpkin-milk mixture and the hot coffee into a high-speed blender or a container suitable for an immersion blender.

Process on high speed for approximately 20 to 30 seconds until a thick foam forms on the surface.

Pour the latte into a mug and garnish with an additional sprinkle of pumpkin pie spice before serving.