I had some leftover pumpkin which I pureed and left to cool, but you can also use canned pumpkin puree although you only need 3 tablespoons so you'll have to think up something to do with the remainder. (It freezes well!)
Ingredients (serves 2)
1 1/2 cups of coconut milk mixed with an additional 1/2 cup water to make a total of 2 cups
3 tablespoons of pumpkin puree or canned pumpkin (NOT pumpkin pie mix)
1-2 tablespoon maple syrup
2 tablespoons vanilla extract
1 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup) or 1/2 cup strong brewed coffee if you haven't got an espresso machine
Make the espresso or brewed coffee, and keep it hot, so you have it ready when the other ingredients are heated through.
Put the coconut milk/water, pumpkin puree and maple syrup in a saucepan and cook over medium heat until steaming, stir in the vanilla and pumpkin spice and transfer it to a blender. ( I used a stick blender)
Pour into mugs and top with the hot coffee.
I used a glass so you can see how it looks when it's done.
Instead of whipped cream, I topped mine with the top of a can of very cold coconut milk (It tastes a bit like cool whip, to make, just refrigerate a can of coconut milk for a few hours (Or 45 mins in the freezer, don't forget it!!) until it is very cold and you can scoop off the thick topping) however I've also seen recipes where it is topped with vanilla coconut milk ice cream. that DOES sound good, but sadly I didn't have the inclination to make ice cream today.