In a medium saucepan, combine the heavy cream, whole milk, and sweetened condensed milk. Whisk together until fully blended. This will create a rich and creamy base for your creamer.

Heat the mixture over medium-low heat, stirring occasionally, until it is warm but not boiling. Heating gently helps to combine the flavors without curdling the dairy.

Once the creamer base is warm, add the pumpkin puree, vanilla extract, pumpkin pie spice, ground cinnamon, and maple syrup. Whisk continuously until the mixture is smooth and well combined. This ensures that the spices and pumpkin are evenly distributed.

Continue to heat the mixture for an additional 2-3 minutes, allowing the flavors to meld together. Be careful not to let it boil.

Remove the saucepan from heat and let the creamer cool for a few minutes. This prevents condensation in your storage container.

Pour the cooled creamer into a clean storage container or jar. Seal tightly and refrigerate. The creamer will keep for up to one week.

Shake well before each use, as separation may occur.