In a bowl, mix together the pumpkin, pumpkin spice, cinnamon, vanilla, ginger, cardamom and 1 packet of the Sweet’N Low®. Evenly spread the pumpkin mixture into an ice cube tray (the mix should make 8 cubes). Freeze for at least 4 hours.
In a blender, blend together the cold coffee and the pumpkin ice cubes.
In a separate bowl, whisk together the half n half and the remaining 2 packets of Sweet’N Low® until it is frothy... at least 1 minute.
Pour the iced pumpkin pie coffee into two large glasses and top evenly with the frothed and sweetened half n half.