1-First, in a medium saucepan over medium heat, toast the 2 teaspoons of pumpkin pie spice for about 1 minute to wake up those aromatic flavors it’s a little trick that makes everything taste fresher.

2-Next, whisk in the ¼ cup pumpkin puree and 4 tablespoons packed light brown sugar, heating for around 30 seconds while stirring constantly to mix them well, then remove from the heat to avoid overcooking.

3-After that, add the 1 cup milk and 1 cup heavy cream or half and half, whisking until the mixture is fully combined and creamy.

4-Once blended, pour it into a heat-proof glass bottle or let it cool to room temperature before transferring to a container with a lid for storage.

5-The whole process takes just about 15 minutes, and you’ll end up with a fresh batch that stores in the refrigerator for up to 5 days just shake well before using to keep it perfectly mixed.