Boil the 1 cup of water, steep the 2 chai tea bags for 5 minutes, squeeze the bags, and discard them. Stir in the 3 tbsp brown sugar, 1 tsp vanilla extract, and ½ tsp pumpkin pie spice until dissolved.

Pour the 1 cup whole milk into a tall glass, add the chai concentrate, stir for 15 seconds, and fill the glass with ice.

Combine the 3 tbsp heavy cream, 2 tbsp whole milk, 2 tbsp pumpkin puree, 1 tbsp maple syrup, ¼ tsp pumpkin pie spice, and ¼ tsp vanilla extract in a small blender or frother. Blend for 20 to 30 seconds until thick and foamy.

Pour the pumpkin cream cold foam over the back of a spoon onto the iced chai, dust with a pinch of pumpkin pie spice, and serve immediately.