Pumpkin Eggnog
This sweet and creamy Pumpkin Eggnog with spiced rum combines the best of the festive season: pumpkin spice and boozy eggnog.
Servings 8 servings
Calories 392kcal
Ingredients
- 4 pasteurized eggs separated
- ½ cup sugar divided
- 3 cups whole milk
- 1 cup heavy cream
- 1 ½ cup spiced rum or whiskey or brandy
- ½ cup pumpkin purée
- whipped cream for garnish
- pinch pumpkin pie spice for garnish
- 8 cinnamon sticks for garnish
Instructions
- In a large mixing bowl, beat egg yolks with ¼ cup sugar until the mixture is light and fluffy.
- Stir in the milk, heavy cream, pumpkin purée and spiced rum.
- In another bowl, whip the egg whites with the remaining ¼ cup sugar until soft peaks form.
- Gently fold in the pumpkin and egg mixture to the egg whites. Mix until smooth.
- Serve immediately or refrigerate until ready to serve.
- Serve in a punch bowl and ladle it into eight rocks glasses.
- Garnish each glass with whipped cream, freshly grated nutmeg and a cinnamon stick.
Notes
Food safety warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Here are some tips and tricks for making this recipe:
- Use new eggs at room temperature. Old eggs and cold eggs will not whip as easily.
- Make sure the bowl you use for whipping egg whites is clean and dry.
- Eggnog is usually served chilled or at room temperature, but it can be enjoyed warmed. To warm it, heat it on low heat on the stove.
Nutrition
Serving: 6ounces | Calories: 392kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 77mg | Potassium: 266mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3201IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg
