Description

This Pumpkin Spice Eggnog brings irresistible flavor and simple preparation to the table. Made with creamy milk, rich heavy cream, and pumpkin puree, it’s perfect for cozy gatherings or just treating yourself at home.

Ingredients

Scale

4 cups whole milk, 2%, or a creamy plant-based milk like oat or almond
2 cups heavy cream or full-fat coconut milk for dairy-free
2/3 cup maple syrup or honey
2/3 cup pumpkin purée, not pie filling
6 large pasteurized eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
pinch of salt
optional toppings: whipped cream, cinnamon, or extra nutmeg
optional alcohol

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Instructions

Add all ingredients to a blender.
Blend on high for about 45 seconds to a minute until smooth and creamy with a frothy top.
Serve immediately over ice, or refrigerate if you prefer it chilled.
Top with whipped cream and a sprinkle of cinnamon or nutmeg.

Notes

Ensure to use pasteurized eggs for safety.
Pumpkin puree should not be confused with pumpkin pie filling, which contains added sugars and spices.
For a dairy-free version, substitute heavy cream with coconut milk.

Nutrition

Serving Size: 1 cup
Calories: 370
Sugar: 15g
Sodium: 100mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 8g
Cholesterol: 180mg