How to Make It
At the bottom of a mug, stir together pumpkin puree and pumpkin spice, then stir in sweetener until smooth. Add a little bit of hot coffee and stir until smooth. (Use a frother or whisk if you've got one.) Add pumpkin seed milk and stir until thoroughly incorporated, then fill with coffee, tasting as you go. Adjust sweetener and milk to taste.
Cut a pumpkin in half along the widest part horizontally and scoop out the guts and seeds. Remove as much of the guts as possible and rinse the seeds in a colander. Place several paper towels on a flat surface, layer the seeds on top, place another layer of paper towels on top of that and crush the seeds lightly with a rolling pin or the back of a heavy skillet.
Heat oven to 350°. Take scooped-out halves of pumpkin from milk recipe and carefully cut out the stem and root sections. Cut each halves into quarters and place on sheet trays or directly on racks and roast until fork-tender and the skin peels off easily. Let cool.