In a medium saucepan, add half-and-half, whole milk, and pure pumpkin puree. Whisk these ingredients together over medium heat until the mixture is mostly smooth.

Once combined, whisk in pure maple syrup, ground cinnamon, ground ginger, nutmeg, cloves, and a pinch of fine salt.

Place the saucepan back on medium-low heat, allowing the mixture to warm gently for about 5 to 7 minutes.

Once steaming, remove the saucepan from the heat and whisk in vanilla extract.

For an ultra-smooth texture, strain the mixture through a fine mesh strainer into a clean container.

Allow the strained creamer to cool at room temperature for about 20 minutes.

Transfer the slightly cooled creamer to the refrigerator and let it chill for at least 1 hour and 40 minutes.

Before using your pumpkin spice creamer, give it a good shake to recombine any settled ingredients.