1. In a small saucepan over medium heat, warm pumpkin puree, maple syrup, vanilla extract, and spices. Stir and cook for 1 minute until fragrant and the puree turns brown.
2. Stir in unsweetened almond milk and bring to a light boil, whisking gently to combine the ingredients.
3. When fragrant, remove the star anise and cardamom pod. Add the tea bags, reduce to low heat and wait 2-3 minutes for the tea to infuse.
4. Remove the tea bag and serve immediately. You can froth some almond milk to serve on top, if you desire.
5. Serve with a pinch of extra cinnamon if you like.