Add all ingredients except the coconut whipped cream to a blender and blend until creamy and smooth. Add more almond milk to thin, and more ice cream to thicken. Taste and adjust flavors as needed.
Divide between 2 (as original recipe is written // adjust if altering batch size) small glasses and top with coconut whipped cream and additional pumpkin pie spice.
Notes
*Nutrition information is a rough estimate calculated without coconut whipped cream.