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Add all ingredients except the maple syrup to a blender. Blend on low until mostly smooth. A few pumpkin lumps are ok. Room temp pumpkin blends more smoothly.
Pour mixture into a small sauce pot. Bring to a boil and then reduce to medium and allow to simmer until any tiny clumps of pumpkin melt into the hot liquid. Simmer for about 2-4 minutes.
Transfer the mixture back into the blender, add the maple syrup and blend again on low until frothy.
Pour into a serving mug and top with optional soy or coconut whip and a sprinkle of pumpkin spice or cinnamon or nutmeg.
Serve warm and steamy. To quickly reheat or re-warm, a few seconds in the microwave can do it.