In a 1- to 2-quart saucepan, whisk together the half-and-half, whole milk, and pure pumpkin puree until the mixture is smooth and a pale orange color.

Stir in the pure maple syrup, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of fine salt.

Cook the mixture over medium-low heat for about 5 to 7 minutes, stirring frequently until the creamer is steaming but not boiling.

Reduce the heat if the mixture begins to bubble too vigorously.

Once you've removed the saucepan from the heat, mix in the pure vanilla extract.

For a smoother texture, carefully pour the mixture through a fine-mesh strainer into a container.

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

Transfer the creamer to an airtight container and refrigerate for at least 1 hour and 40 minutes.

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