¼ cup pure pumpkin puree
¼ cup packed brown sugar
1 ½ teaspoons pumpkin pie spice
¾ cup Darigold FIT milk
¾ cup Darigold Heavy Whipping Cream
- In a small saucepan over medium heat, combine pumpkin puree, brown sugar and pumpkin spice. Gently whisk to incorporate and heat for 1 minute, or until slightly warm and fragrant.
- Add milk and heavy cream. Using the same whisk, gently stir just until brown sugar has dissolved and pumpkin mixture is fully incorporated, about 2-3 minutes.
- Strain the creamer through a fine mesh strainer and transfer to a mason jar or container with a lid. Creamer will keep in the fridge for up to 5 days. Note: after a few hours some of the pumpkin and spices will settle to the bottom. For the most pumpkin spice flavor, gently swirl and invert the container a few times to reincorporate before enjoying.