1. Mix cocoa powder, sugar, and pumpkin puree in 6 quart deep pot over medium heat.
2. Stir until melted into a thick paste.
3. Whisk in coconut milk.
4. Heat to desired temperature.
5. Ladle into mugs and top with marshmallows and optional coconut flakes.

NOTE: You can make the chocolate pumpkin paste ahead of time and store in the refrigerator. Add ‘to taste’ to your favorite hot cocoa base, heat, and enjoy any day!