Ingredients
Equipment
Method
- In a medium saucepan, toast pumpkin pie spice over medium heat for 1 minute.
- Whisk in pumpkin puree and brown sugar. Heat for 30 seconds until combined and warmed.
- Remove saucepan from heat. Add milk and heavy cream, then whisk until smooth and well mixed.
- Pour into a heat-proof bottle or let cool to room temperature before storing in a sealed container.
- Store in refrigerator for up to 5 days. Shake before each use.
Notes
Use half-and-half instead of milk and cream if preferred. Try it with homemade pumpkin pie spice. Store in the refrigerator in a sealed jar for up to 5 days. Shake well before each use.