In a small saucepan, combine coconut cream, coconut milk, pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice.

Place the saucepan over medium heat and whisk until smooth.

Bring the mixture to a gentle simmer, whisking occasionally, for about 5–10 minutes until slightly thickened.

Remove from heat and let it cool for 10–15 minutes.

Stir in the vanilla extract once cooled.

Pour the creamer into a mason jar or airtight container and store in the refrigerator for up to 7–10 days.

Shake well before each use. For iced coffee, freeze portions in ice cube trays for quick and easy flavor cubes.