Pumpkin Spice Creamer

There is evidently still a pumpkin shortage, so I had to get my own pumpkin and puree it myself. The creamer keeps for about 10 days in the refrigerator. I used fat-free half-n-half instead of heavy cream.

Ingredients:
1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Directions:
Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat.

When mixture begins to steam, remove from the heat and stir in the vanilla extract.

Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Enjoy your coffee! :)