Combine pumpkin and spices in a bowl. Set aside.
Open the cans of coconut upside down and pour off the liquid.
Scoop the solid coconut cream into a mixing bowl and add the powdered sugar and vanilla.
Beat with a hand mixer or whisk until peaks form.
Carefully fold in the pumpkin mixture until blended.
Refrigerate until ready to serve.
Serve as a dip with sliced apples, graham crackers, and ginger snaps or spoon onto your favorite hot beverage.