Pop a small stainless steel or glass bowl into the freezer.

In a small saucepan or small skillet, add the pumpkin, spices and brown sugar.

Cook over medium-low heat until sugar is melted and spices are fragrant, about 3 minutes. The pumpkin will be dark brown and shiny. 

Remove the bowl from the freezer and scrape your pumpkin into it.

Put the bowl of the pumpkin mixture into the fridge to cool while you prep the other ingredients.

In the bowl of a stand mixer fitted with the whisk attachment, add the cold heavy cream and whip the cream until very thick and fluffy and stiff peaks have formed.

You'll know it's ready when the whipped cream can stand up on the end of the mixer beater without drooping.

Gently scoop out the whipped cream from the mixing bowl into another bowl and set aside. Don’t wash out the mixer bowl.

Add the cream cheese to the mixing bowl and whip until smooth and creamy, about a minute.

Scrape down the sides of the bowl and add the cooled pumpkin.

Give the mix a quick stir with the mixer and then add the sugar and vanilla. 

Beat mixture until smooth. 

Scrape down the sides of the bowl and beat another 30 seconds more. The mixture should be smooth, and fluffy.

Grab the whipped cream and gently fold it into the pumpkin mixture, being careful not to stir. Stirring would deflate all the air we whipped into the cream and the mixture wouldn't be as fluffy.

Fold until no more streaks of whip cream are showing. 

This fluff can be served immediately but is better if chilled for a couple of hours. It's even better the next day.

Store in the fridge until ready to serve.