Difficulty: Easy: Calories Per Serving: Not calculated

Why This Recipe Works: Half-and-half provides enough richness for a creamy texture without making the creamer as heavy as one made entirely with cream.

Pumpkin puree adds real pumpkin flavor and a little body without requiring a large quantity.

Maple syrup dissolves easily in the warm dairy and complements the cinnamon, ginger, nutmeg, and cloves.

Gentle heat blends the spices and pumpkin evenly while reducing the risk of the dairy separating.

Chilling the creamer allows the flavors to settle and gives it a slightly thicker, smoother consistency.

Equipment Needed: to 2-quart saucepan

Whisk: Fine-mesh strainer, optional

Heatproof measuring cup or bowl: Airtight jar or bottle with at least a 2-cup (475 ml) capacity

Ingredients List: 1/2 cups (360 ml) half-and-half

1/2 cup (120 ml) whole milk: 1/4 cup (60 g) pure pumpkin puree

1/4 cup (60 ml) pure maple syrup: teaspoon (5 ml) vanilla extract

teaspoon ground cinnamon: 1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg: Pinch of ground cloves

Pinch of fine salt