Make the Pumpkin Cream Cold Brew: In a small saucepan, combine milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt. Heat over low to medium heat, whisking until steaming but not boiling. Remove from heat and refrigerate to cool. (Alternatively, use a hand-held frother to blend all ingredients together.)

Prepare the Scrambled Eggs: In a medium bowl, whisk the eggs with salt and black pepper. Set aside.

Sauté the Poblano Pepper: Heat a non-stick skillet over medium heat melt the butter. Add the diced poblano pepper and sauté for 2–3 minutes, stirring occasionally, until softened and slightly charred.

Cook the Ham: Stir the diced smoked ham into the skillet and cook for 1–2 minutes, until lightly browned and heated through.

Scramble the Eggs: Pour the whisked eggs into the skillet with the ham and poblano pepper. Cook, stirring gently with a spatula, for 2–3 minutes until mostly set but still slightly soft.

Melt the Cheese: Sprinkle the shredded smoked Gouda over the eggs. Continue stirring for 1 minute, or until the cheese melts and the eggs are fully cooked but still creamy. Remove from heat.

Toast the bread. Spread with butter and your choice of jam or preserves.

Assemble the Pumpkin Cold Brew: Remove the pumpkin cream mixture from the fridge and froth with a milk frother until creamy and foamy. Fill two glasses with ice, pour the cold brew over the ice, and top with the frothed pumpkin cream. Sprinkle it with extra pumpkin pie spice.

Serve: Plate the scrambled eggs, toast, and fresh fruit. Serve alongside the pumpkin cream cold brew. Enjoy!