While the coconut milk is heating, mix the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract in a small bowl, making a paste. Wisk into the coffee.
Once the coconut milk is warm, froth with a frother or in a blender.
Pour the coffee mixture into two mugs, then add the frothed coconut milk, top with whipped cream and extra pumpkin pie spice if desired.