Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.