In a small saucepan, combine pumpkin puree, water, brown sugar substitute, and water. Bring to a boil, stirring often. Reduce to a simmer and reduce by half (about 7-10 minutes), until thick and darkened. Remove from heat and allow to cool. Strain through a cheesecloth or very fine mesh strainer for a thinner syrup.
Assembly
Put ice cubes in glass, and pour coffee in first. Add almond milk and 1/2 protein shake and stir together. Add pumpkin spice syrup (I do about 2 tsp, but adjust to your own taste). Store leftover syrup in an airtight container in the fridge for a week.
Top with 2 tbsp fat free Reddi Wip. Enjoy immediately!