In a saucepan, combine the milk and pumpkin puree over medium heat, stirring until well mixed and heated through.

Add the chai tea leaves or tea bags to the saucepan and let steep for about 5 minutes, allowing the flavors to infuse.

Remove the tea bags or strain out the leaves, then stir in the honey or maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt.

Continue to heat the mixture for another 2-3 minutes, ensuring it is warm but not boiling.

Pour the pumpkin cream chai into mugs and top with whipped cream if desired.

Garnish with a sprinkle of ground cinnamon or nutmeg before serving.