Chill mixer bowl and whip attachment.

Open can of coconut milk and use just the thick coconut cream layer on the top of the can. Whip on high speed until soft peaks form.

Refrigerate whipped cream in an airtight container for up to four days. Once chilled, mix well before serving.

Add ice cream, milk and pumpkin pie to blender. Cover and blend until smooth.

Pour into two tall glasses and top with a dollop of whipped topping. Garnish with a sprinkle of cinnamon.