Pour the half-and-half and whole milk into a 1- to 2-quart saucepan. Add the pumpkin puree and whisk until the mixture is mostly smooth and evenly pale orange.

Whisk in the maple syrup, cinnamon, ginger, nutmeg, cloves, and salt. Break up any visible clumps of cinnamon so the spices are distributed throughout the liquid.

Place the saucepan over medium-low heat: Cook for 5 to 7 minutes, whisking frequently, until the creamer is steaming and small bubbles begin appearing around the edge.

Do not allow the mixture to reach a rolling boil. If it begins bubbling rapidly or develops a skin, reduce the heat immediately. The creamer should remain smooth and fluid.

Remove the saucepan from the heat and whisk in the vanilla extract. The mixture should smell fragrant and look evenly blended, though tiny spice flecks will remain visible.

For a smoother creamer, pour the warm mixture through a fine-mesh strainer into a heatproof measuring cup or bowl. Press gently with a spoon, then discard any pumpkin fibers or spice clumps left in the strainer.

Let the creamer stand at room temperature for about 20 minutes, stirring once or twice to release heat. Do not place the very hot saucepan directly into the refrigerator.

Transfer the creamer to an airtight jar or bottle and refrigerate for at least 1 hour 40 minutes, or until completely cold. It will thicken slightly as it chills.

Shake or stir the creamer well before each use because pumpkin and spices naturally settle. Add approximately 2 tablespoons (30 ml) to hot or iced coffee, adjusting the amount to taste.