In a small saucepan, bring the water to a gentle simmer over medium heat.

Add the chai tea bags or loose-leaf chai tea and steep for 4 to 5 minutes, then remove the tea bags or strain out the tea leaves.

Whisk in the pumpkin puree, maple syrup or honey, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.

Pour in the milk and continue heating over medium-low heat, whisking often, until hot and steaming but not boiling.

For a frothier latte, use a milk frother or an immersion blender for a few seconds until lightly foamy.

Divide the latte between two mugs and top with whipped cream if desired.

Finish with a light sprinkle of pumpkin pie spice or cinnamon and serve warm.