To make the whipped coffee cream you will add your hot water, instant coffee and granulated sugar in a bowl. Whip on a higher speed until it begins to form thick peaks like a whipped cream.
Now you will work on your milk. Add your milk, pumpkin puree, brown sugar, and pumpkin spice in a bowl. Stir until combined.
Then you can warm the mixture up for a hot drink or add ice to your cup for an iced drink. Top with the whipped coffee cream.
Notes
You can use any type of milk - whole, almond, soy, etc
Canned pumpkin puree can be left out if you want
Store the milk mixture in the fridge for 1-2 days, stirring well before you make another cup.
You can swap brown sugar with a maple syrup for added richness. It also will not be gritty like brown sugar is if you don't mix it up well enough.