Add the maple syrup and the pumpkin puree to a sauce pan. Turn on the heat on medium and stir for around 2 minutes or until it starts having some bubbles.
Add the pumpkin pie spice, the salt, the coffee and the soy milk. Stir until well combined. Then let it simmer on medium heat until it is bubbling.
Serve directly on 2 cups. You can add vegan whipped cream on top and some extra pumpkin pie spice to make it even more indulgent.