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Combine and grind the Pumpkin Spice Mix ingredients in a spice grinder or blade coffee grinder.
Juice the pumpkin flesh and weigh the resulting juice, it should be a little under 250g. Top up with water to make 500g of liquid.
Add the pumpkin juice, water, demerara sugar, and Pumpkin Spice Mix to a pan. Bring to a simmer and reduce to a syrup consistency. It cook down from a 1:1 ratio (500g liquids, 500g sugar) to about 2:1 ratio (250g of water evaporated).
Strain the syrup through a sieve and then a finer mesh if desired (or a cheesecloth). Store in a squeeze bottle in the fridge.
For the coffee whipped cream, mix the double cream, medium grind coffee, sugar and vanilla in a pan and cook over low heat until sugar is dissolved and coffee has given up some color. Strain and load into a whipping syphon charged with nitrous.
Pull a double espresso into a cup, add spiced syrup to taste, steam milk with little foam, pour leaving 1cm headroom, top with coffee whipped cream, and dust with reserved pumpkin spice mix.