Step 1

Combine cream, milk, condensed milk and vanilla in a bowl. Whisk together thoroughly.

Step 2

Add pumpkin spices, whisk to mix.

Step 3

Add pumpkin puree and whisk.

Step 4

Transfer mixture to a saucepan and begin to heat slowly, continually whisking to incorporate all ingredients.

Step 5

When mixture is hot and steaming {but not boiling}, remove off heat and whisk occasionally until completely cooked to prevent a skin from forming on top of mixture.

Step 6

Store creamer in a lidded container for up to a week {or for the length of time the expiry date reads on the whipping cream container}.

Step 7

Shake container with each use as the spices settle when resting.

Step 8

Enjoy!