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 this seasonal treat.

To fully experience the holiday, try this unique flavor of pumpkin and try a creamy pumpkin eggnog.

Supplies

Creamy Pumpkin Eggnog

Prep: 15 min. + chilling

Cook: 15 min.

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 tsp. clear vanilla extract

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

Egg Separator

Whisk

Spatula

Spoon

Double Boiler

Mixer

Funnel

Strainer

Plastic Wrap

2 Glasses




Step 1: Separate the Eggs

Take each egg and crack; then place gently in the egg separator. Place egg whites in a large heat-proof bowl; cover with plastic wrap and refrigerate.

Step 2: Create Custard Base

In a double boiler, fill bottom boiler halfway with water. Add milk, cream and pumpkin pie cream liqeuer to top boiler and cook over medium heat, stirring until bubbles form around sides of pan, 3-4 minutes; remove from heat.

Step 3: Create Eggnog Base

Meanwhile, in a large bowl, whisk egg yolks and 1/2 cup sugar until thickened; whisk in pumpkin.

Step 4: Create the Custard

Slowly add hot milk mixture to egg yolk mixture, whisking constantly; return all to saucepan.

Step 5: Heat the Custard

Cook over medium-low heat, whisking constantly until slightly thickened and a thermometer reads 160 degrees Fahrenheit, 3-4 minutes (do not allow to boil).

Immediately strain mixture into a large bowl; add pumpkin pie spice and vanilla, and whisk to combine.

Press plastic wrap onto surface of the eggnog; refrigerate until cold, several hours or overnight.

Step 6:

Remove egg whites from refrigerator and let stand at room temperature for 30 minutes.

Add remaining 1/2 cup sugar to egg whites and stir to combine; place bowl over double boiler with simmering water.

Heat, stirring constantly until sugar has dissolved and a thermometer reads 160 degrees Fahrenheit, 4-5 minutes. Remove from heat; beat on high until stiff glossy peaks forms and mixture is cooled slightly, 5-7 minutes.

Step 7:

Fold into custard mixture. (mixture may separate; stir before serving).

If desired, top with additional nutmeg.

If desired, serve with seasonal Pumpkin Spiced sandwich cookies or cookies of your choice.