Creamy pumpkin eggnog is a fun twist on the classic holiday drink.
It combines warm spices with the velvety smoothness of eggnog. It’s like wrapping yourself in a cozy blanket on a crisp autumn day.
For an adults-only treat, I spike mine with a generous pour of brandy, dark rum, or a mix of both.
When it’s time to serve, I pour it into my favorite mugs and sprinkle it with nutmeg. It’s pure bliss. Cheers to pumpkin everything!
Why You’ll Love This Pumpkin Eggnog
Fall Flavor: The rich, creamy base combined with warm pumpkin and spices create an incredibly cozy and comforting fall flavor experience.
Impressive Presentation: It makes a beautiful presentation for holiday gatherings and parties. It adds a touch of elegance to any occasion.
Nostalgic Appeal: Pumpkin eggnog puts a new twist on the classic nostalgic beverage.
Crowd-Pleaser: It’s a guaranteed crowd-pleasing choice for holiday entertaining.
Ingredients
- Half-and-Half: The rich, creamy base gives this eggnog its luxurious texture.
- Egg Yolks: The secret to an extra thick and custardy ‘nog.
- Granulated Sugar: It gives just the right amount of sweetness to complement the spices.
- Canned Pumpkin Puree (Unsweetened): It’s pure pumpkin with no added sugar for real, honest pumpkin flavor.
- Pumpkin Pie Spice: The blend of cinnamon, ginger, nutmeg, allspice, and cloves is a true classic.
- Vanilla Extract: It’s a must-have for any eggnog.
- Optional: Brandy, Dark Rum, or a Mixture: For an adults-only kick! Aged spirits add depth and complexity. Choose your favorite: brandy for fruitiness, rum for caramel and molasses undertones, or a blend.
- Freshly Grated Nutmeg, for Garnish: It makes for the perfect finishing touch.
How to Make Pumpkin Eggnog
You can whip up this tasty eggnog in no time!
1. Whisk the egg mixture. In a large bowl, whisk together the egg yolks, sugar, pumpkin puree, and pumpkin pie spice until smooth.
2. Heat the half-and-half. Add the half-and-half to a saucepan and bring to a simmer over medium heat.
3. Temper the egg mixture. While stirring constantly, gradually pour the warm half-and-half into the egg mixture until well combined.
4. Cook to thicken. Return mixture to saucepan. Cook over medium-low heat, stirring constantly, until it thickens and reaches 160°F.
5. Add the flavors and chill. Remove from the heat and stir in the vanilla extract and optional alcohol. Chill in the refrigerator for several hours.
6. Serve with toppings. Pour into glasses and optionally top with whipped cream and freshly grated nutmeg.
Tips for the Best Pumpkin Eggnog
Follow these tips for a drink to remember!
- Don’t hesitate! Don’t let the egg yolks sit on the sugar, or they will dry out and make the eggnog lumpy.
- Stop skin from forming. Place plastic wrap directly on the surface of the eggnog while chilling to prevent skin from forming.
- Be creative. For an attractive presentation, top each glass with whipped cream and freshly grated nutmeg. You can also use candied pecans or gingersnaps.
- Switch it up. Try using different spices like cinnamon or ginger, or substitute the pumpkin puree with sweet potato puree. Experiment with extracts like almond or maple, or mix-ins like white chocolate.
More Dreamy Fall Drinks You’ll Love
Starbucks Pumpkin Spice Latte
White Chocolate Mocha
Pumpkin Spice Hot Chocolate
Pumpkin Milkshake
Pumpkin Eggnog
6
servings5
minutes5
minutes328
kcalThis creamy pumpkin eggnog is a tasty twist on a classic! Spiked with rum or brandy, it’s a true holiday treat.
Ingredients
3 cups half-and-half
6 large egg yolks
1/2 cup granulated sugar
1/2 cup canned pumpkin puree (unsweetened)
1 tsp pumpkin pie spice
1 tsp vanilla extract
Optional: 1/2 cup brandy, dark rum, or a mixture of both
Freshly grated nutmeg, for garnish
Instructions
- In a large mixing bowl, whisk together the egg yolks, sugar, pumpkin puree, and pumpkin pie spice until smooth and fully incorporated. Don’t let the yolks sit on the sugar, or they will dry out and make the eggnog lumpy.
- Add the half-and-half to a saucepan and bring to a simmer over medium heat.
- While constantly stirring, gradually pour the warm half-and-half into the egg mixture. Whisk until everything is well combined.
- Return the mixture to the saucepan. Continue to cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. It should reach 160°F on an instant-read thermometer, which pasteurizes the egg yolks.
- Remove from the heat and stir in the vanilla extract. If using alcohol, mix it in now. Place a piece of plastic wrap directly on the surface of the eggnog to prevent skin from forming. Chill in the refrigerator for several hours until completely cooled.
- When ready to serve, pour the pumpkin eggnog into glasses. If desired, top each with a dollop of whipped cream and a sprinkle of freshly grated nutmeg. Enjoy your rich and creamy pumpkin eggnog!
