Combine the coffee and water in a large pitcher. Place in the refrigerator and chill for at least 12 hours or up to 24 hours.

After chilling, pour the coffee through a coffee filter to strain out the coffee grounds. I used a canning funnel to hold the filter in place.

Make the pumpkin cream by combining the heavy cream, milk, pumpkin puree, pumpkin spice, and sugar. Use a milk frother or hand mixer to mix the ingredients until frothy.

Fill a glass with ice and pour the coffee until the cup is around ¾ full. Fill the remainder of the glass with pumpkin cream and stir to mix.