1 ½ cup whole milk or heavy cream
2 Tbsp. pumpkin puree
2 Tbsp. pure maple syrup
½ – 1 tsp. pumpkin pie spice
1 or 2 cinnamon sticks
- In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally being careful not to scorch, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. You can also add whipped cream and a sprinkle of cinnamon too.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.