Mix heavy cream, sugar, and pure vanilla extract on low speed. Gradually increase the speed and whip until you see stiff peaks forming. Cover tightly and place in the refrigerator.
Over medium heat, whisk whole milk, pumpkin puree, real maple syrup, vanilla extract, and pumpkin pie spice until blended and bubbly. Continue to whisk until mixture is creamy and steaming hot. Do not bring to a boil.
Once removed from heat, froth the creamy pumpkin spice mixture with a milk frother. Next, make ½ cup of strong coffee or espresso.
Gently add the hot frothy pumpkin spice mixture. Briefly stir. Top with fresh whipped cream. Sprinkle with a pinch of pumpkin pie spice. Grab your warm mug and enjoy!