1-First, gather your ingredients and measure them accurately for the best results. If you’re adapting for dietary needs, prepare your substitutes like half and half instead of milk and cream.

2-In a medium saucepan, toast the pumpkin pie spice over medium heat for 1 minute to bring out its full flavor this step makes all the difference!

3-Whisk in the pumpkin puree and brown sugar, heating for about 30 seconds while stirring to combine everything smoothly.

4-Remove from heat, then add the milk and heavy cream (or half and half), and whisk until well mixed for a creamy consistency.

5-Pour the mixture into a heat-proof glass bottle or let it cool to room temperature before transferring to a container with a lid.

6-Finally, store it in the refrigerator for up to 5 days, and remember to shake well before using to keep it evenly blended.