1 Pot of Coffee - chilled
1 C Heavy Whipping Cream
2 tsp Vanilla
3 Tbsp Pumpkin Puree
3 tsp Pumpkin Pie Spice
1 Tbsp Maple Sugar
Put the heavy whipping cream, vanilla, pumpkin puree, pumpkin pie spice, and maple sugar in the bowl of a stand mixer fitted with a whisk attachment. Wisk until peaks form.
Fill a cup with ice, pour the cold coffee in, then top with the maple pumpkin whipped cream. Enjoy!
The pumpkin cream will last a week, covered, in the fridge.