In a small, dry saucepan over medium heat, toast the pumpkin pie spice for about 30–45 seconds, stirring constantly, until fragrant.
Whisk in the half-and-half, pumpkin puree, maple syrup, and salt until smooth.
Bring to a gentle simmer, whisking occasionally, and cook for 4–5 minutes until slightly thickened and steaming. Do not let it boil.
Remove from heat and stir in the vanilla extract.
Strain through a fine-mesh strainer into a glass jar for the smoothest texture.
Let cool slightly, then refrigerate. Shake or stir well before each use.
