Whisk together the whipping cream, sweetened condensed milk, and vanilla.
Whisk in the pumpkin puree and pumpkin pie spice until smooth.
Cover and place in refrigerator until ready to use.
Add the cold brew coffee to a glass filled with ice.
In a NutriBullet (or other blender) pulse ¼ - ½ cup of the pumpkin cream for just a few seconds, or until fluffy and thick.
Top the iced coffee with the pumpkin cream cold foam and sprinkle with additional pumpkin pie spice, if desired.
