Our seasonal Pumpkin Spice Eggnog is my new favorite twist on the classic. It’s creamy, thick, and better than anything you can get at the store.
Looking for more pumpkin recipes? Try Healthy Pumpkin Muffins, Pumpkin Cupcakes, Pumpkin Snickerdoodles, Pumpkin Pancakes, or Pumpkin Chocolate Chip Bread!
Pumpkin Eggnog is the fall staple you didn’t know you needed.
I love any excuse to eat eggnog before Christmas, and I may even like this pumpkin spice eggnog even more than our traditional eggnog! Both are liquid gold, easy to make and taste so much better than store-bought. If you don’t think you like eggnog, then you haven’t had it homemade.
How to make Pumpkin Spice Eggnog:
Simmer Milk: In a medium saucepan add sugar, cream, milk, pumpkin puree, pumpkin pie spice, nutmeg and salt then stir. Cook over medium heat until mixture reaches a bare simmer.
Temper Eggs: Whisk egg yolks in a medium bowl. Scoop a ladle-full of the hot milk mixture and slowly drizzle it into the egg mixture, while stirring, to gradually heat the eggs. Repeat with another spoonful of simmering milk.
Combine: Add egg mixture to saucepan on the stove then whisk for a few seconds, until it reaches 160 degrees F on a thermometer. Remove from heat then stir in vanilla (and alcohol, if using). Pour the eggnog through a fine mesh strainer into a pitcher or other container, cover and refrigerate until chilled. If you’d like a thinner eggnog, stir a little extra milk in before serving.
Serve pumpkin spice eggnog with a dollop of fresh whipped cream and a sprinkle of cinnamon on top, if desired.
Make Ahead Instructions:
To Make Ahead: Prepare as instructed and store in the fridge for up to one week. Pour in a serving glass and top with a dollop of fresh whipped cream and a sprinkle of cinnamon, if desired.
More Beverage Recipes:
- Homemade Eggnog
- Orange Julius Recipe
- Horchata
- Ginger Shots
- Hot Cocoa
- Wassail
- Oreo Milkshake
- Chocolate Milkshake
- Slow Cooker Caramel Apple Cider
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Pumpkin Eggnog
Ingredients
- 6 large egg yolks
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- pinch salt
- 1/4 teaspoon vanilla extract
- alcohol , optional – see note
Instructions
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Whisk egg yolks in a medium bowl.
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Simmer Milk: In a medium saucepan add cream, milk, sugar, pumpkin puree, pumpkin pie spice, nutmeg and salt and stir. Cook over medium heat until mixture reaches a bare simmer.
-
Temper Eggs: Scoop a ladle-full of the hot milk mixture and slowly drizzle it into the beaten egg yolks, while stirring, to gradually heat the eggs. Repeat with another ladle-full of simmering milk.
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Combine: Pour the mixture back into the saucepan on the stove. Whisk for a few seconds, until it reaches 160 degrees F on a thermometer. Remove from heat and stir in vanilla (and alcohol, if using). Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
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Refrigerate until chilled. If you’d like a thinner eggnog, stir a little extra milk in before serving.
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Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon on top, if desired.
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Store in the fridge for up to one week.
Notes
Alcohol: Stir in ¼ cup brandy, bourbon, rum or whisky when removing the pan from heat. Add more to taste, if desired.
Nutrition
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