For the unsweetened coconut milk, scoop the solids off of the top of the can before measuring out a cup of the remaining liquid.

In a blender, combine the cup of coconut milk with the coffee, pumpkin puree, coconut sugar, salt, cinnamon, and nutmeg.

Blend until smooth.

Taste and adjust the seasonings, as needed.

Fill two tall glasses about ⅔ of the way with ice cubes.

Pour half of the mixture into each glass.

Garnish with whipped coconut cream and a sprinkle of cinnamon, if desired. Serve immediately.