To make the pumpkin cream, beat the heavy cream until it is light and airy. Fold in the pumpkin puree, pumpkin pie spice, about 1 tbsp. of sugar free vanilla syrup.
Fill a glass with ice, cold brew coffee and add a splash or two of syrup. Spoon the pumpkin cream on top. Sprinkle pumpkin pie spice and serve.
Make your own cold brew at home. See post for details. Alternatively, use store bought. Use a sweetener that dissolves instantly and no aftertaste. Liquid sweeteners are the best in this recipe. I used a sugar free vanilla syrup. Extra pumpkin cream can be stored in the fridge covered for up to 2 days.