4 to 5 heaping tablespoons canned pumpkin (not pumpkin pie filling)
4 tablespoons maple syrup
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract or maple extract, optional
Method
In a saucepan, whisk together milk, half-and-half, pumpking, syrup, and spices over medium heat. When the liquid begins to get steamy, remove from heat and stir in extract, if using.
Transfer the mixture to a jar or other container using a strainer, and allow to cool in the refrigerator.