Step 1: In a bowl, combine 1 cup of water with masa harina, whisk until smooth, and set aside.
Step 2: In a pot, combine the remaining water, cinnamon stick, and piloncillo/brown sugar. Simmer for 2 minutes over medium heat.
Step 3: Stir in pumpkin puree and pumpkin spice, mixing well. Cook for 1 minute.
Step 4: Gradually stir in masa harina, cook on low for 10 mins until thickened to coat spoon.
Step 5: Pour the atole de calabaza into mugs and serve immediately. Enjoy it on its own or with tamales. Cool and store for later.