In a large bowl, add the heavy cream, sweetened condensed milk, maple syrup, vanilla extract, pumpkin puree, and pumpkin pie spice blend. Whisk everything thoroughly until the mixture is fully combined and smooth. This forms the base for the pumpkin cold foam. If you plan to make coffee over several days, you can store the un-whipped cold foam base in a mason jar in the fridge for up to a week.

Portion out 1/3 to 1/2 cup of the cold foam base (from Step 1) into a smaller bowl for a single serving. Using a hand mixer on high speed, whip the mixture for 30 to 45 seconds, or until it reaches your desired level of fluffiness. If preparing multiple coffees, adjust the portion as needed and whip larger batches accordingly. I like to keep an eye on the texture—you want it thick but pourable.

Pour your cold coffee into a glass. Add your preferred sweetener, such as vanilla syrup or extra maple syrup, if you like it sweeter. Gently pour the whipped pumpkin cold foam (from Step 2) over the coffee. For an extra aromatic touch, I always like to finish with a dash of pumpkin pie spice on top before serving. Enjoy your homemade pumpkin cold foam coffee!