Total Time: Prep: Level: Easy Yield: 1 3/4 cups
- 1 1/2 c. heavy cream or half-and-half
- 2 tbsp. pumpkin puree
- 2 tbsp. pure maple syrup
- 1/2 tsp. pumpkin pie spice
- 1 to 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, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.