Transfer the pumpkin to a zip lock bag and flatten and seal it, or scoop it into an ice cube tray. Freeze for at least 3 hours, until solid.
Place the coffee or espresso, pumpkin puree, milk, maple syrup or agave, vanilla, cinnamon sugar, cloves, and nutmeg (if using) in a blender. Puree until smooth.
Pour into two glasses. Top each glass with a generous scoop of whipped cream, and sprinkle some cinnamon on top. Serve immediately.
Notes
You’re going to want to use a strong brewed coffee or espresso, as the milk and the ice will dilute it when it is blended. Make sure the coffee is well chilled before blending it up.
If you want to use pumpkin pie filling instead of plain pureed pumpkin, skip the other spices and just use that. Taste, and see if you want to add a bit more cinnamon, and you will probably also want to skip the sweetener, as the pumpkin pie filling will have sugar added to it.
If you don't have time to freeze the pumpkin, you will just have a thinner iced latte.