Pumpkin Pie Eggnog

Pumpkin Pie Eggnog

  • ½ cup pumpkin puree
  • 3 cups 2% or whole milk
  • ¼ cup heavy cream
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • Small pinch of salt
  • 2 egg yolks
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon (optional)

In a small saucepan, combine the pumpkin, milk, cream, nutmeg, cinnamon and salt.  Bring to a gentle simmer over medium low heat.  Meanwhile, in a small bowl, whisk together the egg yolks and sugar.

When the pumpkin mixture starts to bubble around the edges, slowly pour ½ cup of the hot liquid into the egg yolk/sugar mixture, whisking constantly.  Pour the warmed egg mixture back into the saucepan.  Cook over medium-low heat, whisking constantly, for 4-5 minutes until thick and creamy.  Stir in the vanilla and bourbon.

Serve hot with a cinnamon stick, or refrigerate for several hours and serve chilled.

Yields 4 servings.


Recipe from Curly Girl Kitchen