Whisk together cream, maple syrup, puree and spice in a small saucepan set over medium heat. Continue to whisk occasionally and bring to a boil for about 1 minute, then remove from heat. Whisk in vanilla.
Allow to cool in pan for 5 minutes before adding to your coffee, then top with whipped cream and ground cinnamon. Enjoy!
Refrigerate remaining creamer for up to one week in a sealed container.