In a medium sized saucepan, simmer water and sugar over medium heat, stirring occasionally, until sugar dissolves.
Add all of the spices and the pumpkin puree. Continue to simmer for 10 minutes, stirring often. Remove pan from heat and strain through a cheesecloth or strainer.
Allow the syrup to cool, then refrigerate in an air tight container.
To make the latte:
Heat the milk in the microwave for 1 minute.
Froth with a stick blender or whisk.
Put about 2 tablespoons of syrup in the bottom of the cup and top with coffee and frothed milk.
Top with whipped cream and a dusting of pumpkin pie spice.