Making the Cold Brew Base:

1. Add your coarsely ground coffee to a large glass jar. Pour the cold filtered water over the coffee grounds, making sure all the grounds are saturated. Stir gently to combine.
2. Cover the jar with a lid or plastic wrap and place it in a cool spot—your kitchen counter or refrigerator work beautifully. Let it steep for 12-24 hours. Longer steeping creates a more concentrated, flavorful base. I typically aim for 18-20 hours for perfect balance.
3. After steeping, strain the cold brew through a fine mesh strainer lined with a coffee filter into a clean container. Discard the grounds. Your cold brew concentrate is now ready to use and will keep in the refrigerator for up to two weeks.

Making the Pumpkin Cream Topping:

1. In a small bowl or mason jar, combine the pumpkin puree, heavy cream or milk creamer, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously until completely combined and smooth, about 1-2 minutes. This creates a beautiful, creamy pumpkin mixture with no lumps.
2. Taste the pumpkin cream and adjust sweetness or spice as desired. You can make this ahead and store it in the refrigerator for up to 3 days.

Assembling Your Pumpkin Cream Cold Brew:

1. Fill a tall glass about halfway with ice cubes. Pour the cold brew concentrate over the ice. If using store-bought concentrate, dilute it according to package directions first.
2. Add your choice of milk (about ½ cup) to the glass and stir well, combining the cold brew and milk.
3. Gently pour or spoon the pumpkin cream mixture on top of the cold brew. You can layer it carefully for a beautiful ombré effect, or simply stir it in for a uniform pumpkin-spiced coffee.
4. Garnish with a tiny pinch of pumpkin pie spice on top for a gorgeous finishing touch.
5. Give it a quick stir before sipping to combine all the flavors, or enjoy the layered effect as you drin