INGREDIENTS
2 cups
vegan vanilla ice cream (So Delicious and Nada Moo are two of my favorites)
1 cup
pumpkin puree
1/2 cup
- 1 cup brewed coffee (chilled)
2 tsp
pumpkin pie spice
1/2 tbsp
- 1 tbsp maple syrup
1/2 tsp
vanilla
1/4 cup
whipped coconut cream (to top)