Combine heavy cream, sugar, pumpkin puree and pumpkin pie spice in a pan and cook on medium heat until sugar is dissolved.
Do not boil this mixture.
Remove the pan from heat and add vanilla extract and mix well.
Refrigerate the mixture for 5-6 hours.
Using a milk frother, whisk the mixture until it reaches a foam like consistency.
Fill at all glass with ice.
Add cold brew coffee until ¾th full.
Top with 2 tablespoon frothy pumpkin cream. Serve chilled.
Coffee - Use any coffee of your choice. Cold Brew, Nitro Coffee, or strong freshly brewed coffee, all works great.Sweetener - You can use any sweetener of your choice. Strain the mixture through a fine-mesh strainer if you like the cream silky smooth.