Introduction: Creamy Pumpkin Eggnog

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About: I grew up in Iowa and have lived here all of my life. During my career, I have traveled to hole in the wall places to eat across the US. One of the largest fairs in the US is the Iowa State Fair which is one o…

My family loves eggnog and pumpkin, and this recipe combines both!

I love using fresh eggs from our own hens to create the delicious seasonal treat.

To experience the holidays with an unique twist, try this wonderful pumpkin eggnog.

Supplies

Creamy Pumpkin Eggnog

Prep: 15 minutes + chilling

Cook: 15 minutes

Makes: 10 Servings


Ingredients:

5 large eggs, separated

3 1/2 cups whole milk

1 cup heavy whipping cream

2 tsp. pumpkin pie spice

1 cup sugar, divided

1 cup canned pumpkin

1 cup pumpkin pie cream liqueur

Ground nutmeg, optional

Pumpkin Spiced Sandwich Cookies, optional


Tools:

Measuring Cups

Measuring Spoons

Mixing Bowls

Whisk

Spatula

Egg Separator

Double Boiler

Thermometer

Strainer

Small Funnel

Plastic Wrap

2 Latte Glasses

Step 1: Separate the Egg Yolks

Take each egg, crack and place on egg separator over a bowl. After cracking all 5 eggs, place egg whites in a large heat-proof bowl; cover with plastic wrap and refrigerate.

Step 2: Create the Custard Base

In a large double boiler, fill the bottom boiler half-way with water. Add milk and cream over medium heat, stirring frequently, until bubbles form around sides of the pan, 3-4 minutes; remove from heat.

Step 3: Create the Pumpkin Eggnog

Meanwhile, in a large bowl, whisk egg yolks and 1/2 cup sugar until thickened; whisk in pumpkin. Slowly add hot milk mixture to egg yolk mixture, whisking constantly; return all to saucepan.