- 2 teaspoons pumpkin pie spice (try my homemade version
- 1/4 cup pumpkin puree not pumpkin pie filling
- 4 Tablespoons packed light brown sugar
- 1 cup milk
- 1 cup heavy cream see note
In a medium saucepan, toast up spices for 1 minute over a medium heat.
Using a whisk, mix in pumpkin puree and brown sugar. Le it all heat up for about 30 seconds.
Remove from the heat.
Add milk and cream (or half and half). Whisk until well mixed.
Pour into heat-proof glass bottle or cool to room temperature and pour into a container with lid.
Store in the fridge for up to 5 days.
For more info and nutrition facts click the link below!