- 1 1/4 cup half and half (sub dairy-free if necessary)
- 1 tsp pumpkin pie spice
- 2 tbsp pumpkin puree
- 2 tbsp maple syrup
In a saucepan over medium heat, whisk the half and half, pumpkin puree, maple syrup, and pumpkin pie spice. Increase to medium-high and bring to a boil, whisking continuously. Let cook for 1 minute and remove from heat. Let cool and store in a Mason jar in the fridge.
– Store in the fridge for up to one week. Shake before using.
– If you are using a sweetened non-dairy creamer, reduce the amount of maple syrup