In a saucepan over medium heat, combine the heavy cream, whole milk, and sweetened condensed milk. Whisk until well blended and heated through, but not boiling.

Add the pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup (if using). Whisk until fully combined and smooth.

Remove from heat and let it cool slightly before transferring to a storage container.

Store in the refrigerator for up to one week. Shake well before using.