Ingredients: • 2 cups heavy whipping cream • 1 cup milk (your choice) • 1/2 cup pumpkin puree • 1/4 cup sugar free maple syrup (or sweetener to taste) • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • Pinch of salt Instructions: 1. Whisk everything in a saucepan. 2. Heat on medium, stirring for 5-7 minutes (don't boil). 3. Let cool, then store in the fridge for up to a week. 4. Enjoy in your coffee! Tip: Whip and freeze leftovers after a week