In a medium saucepan, heat milk and half and half until steaming but not boiling over medium heat.

Add Allulose sugar substitute and stir until fully incorporated.

Stir in pumpkin puree and pumpkin spice until fully combined.

When all the ingredients are combined, remove from heat and stir in vanilla and maple extracts.

Place in a covered container and store in the refrigerator until ready for use.

*The Pumpkin Spice Coffee Creamer will keep until the expiration date on your milk and/or half-and-half.