Preheat oven to 350.

Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.

In a large bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.

In a separate mixing bowl, with an electric mixer, beat together the butter and sugar for 2 minutes.

Add the eggs and continue to mix until bright yellow and smooth.

Slowly pour and mix in the pumpkin puree.

Gradually add half of the flour mixture into the pumpkin mixture.

Pour in the milk and add in the rest of the flour mixture.

Beat until well incorporated.

Pour the batter into the prepared Bundt pan, smooth the top, then bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.

Pour cold heavy whipping cream, sugar, cold coffee and cocoa powder in a medium-sized mixing bowl.

With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream starting on the lowest speed so it doesn't splash.

Slowly increase speed as the cream begins to thicken a bit, and as the cream thickens set the speed to highest.

You are looking for a soft peak and the peak should bend over at the top when you remove the mixer. About 4 to 5 minutes.

Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.

Cool cake before serving.

Serve cake with a scoop of the Espresso Whipped Cream.