Add the half-and-half, whole milk, pumpkin puree, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt to a small saucepan. Whisk thoroughly until the pumpkin is mostly incorporated.

Place the saucepan over medium-low heat and cook for 4–5 minutes, whisking frequently. The mixture should become steaming hot and smooth, with the brown sugar fully dissolved. Do not let it boil.

Remove the saucepan from the heat and stir in the vanilla extract. Taste the creamer once it has cooled slightly and add a small amount of additional maple syrup only if needed.

If you prefer a very smooth creamer, pour the warm mixture through a fine-mesh strainer into a heatproof bowl or large measuring cup. Press gently with a spatula to extract the liquid. This step is optional but helps remove larger pumpkin or spice particles.

Let the creamer cool at room temperature for about 20–30 minutes. Once it is no longer warm, transfer it to a clean, airtight container.