Give classic eggnog a twist with this delicious and rich pumpkin eggnog! It’s the perfect holiday drink to celebrate the festive season with your family and friends! Made with pumpkin puree and cozy spices, the recipe is easy and an absolute treat!
Pumpkin spice eggnog
Creamy eggnog and pumpkin spice latte are two of my favorite fall/winter drinks. And what happens if you combine both drinks? You get the most delicious pumpkin eggnog!
If you’ve never sipped on homemade eggnog, you’re seriously missing out. Pumpkin puree adds to the wonderful creaminess of this drink. Combined with pumpkin pie spice, it’s just another level of cozy goodness.
If you’re looking for a festive drink with fall spices to enjoy during the holiday season, give this recipe a try!
Why make pumpkin nog
- For pumpkin lovers: Pumpkin eggnog is a fun twist on the delicious holiday drink. It’s like a cross between classic eggnog and pumpkin spice latte.
- Easy to make: This eggnog recipe is so easy to make from scratch and doesn’t take long at all.
- Simple ingredients: The ingredients are simple pantry staples like half-and-half, sugar, egg yolks, pumpkin, and spices. It’s a great opportunity to use up leftover pumpkin from other recipes.
Let’s discuss what exactly goes into this festive pumpkin eggnog. Scroll down to the recipe card to see precise amounts.
- Half-and-half gives the eggnog a wonderful richness and taste. You can also substitute 1 1/2 cups whole milk + 1 1/2 cups heavy cream for the half-and-half.
- Sugar sweetens the drink.
- Egg yolks are responsible for the thick texture. The recipe calls for the yolks from 6 large eggs. Use the whites to make coconut macaroons or meringue kisses.
- Pumpkin puree is where the pumpkin flavor comes from. Don’t confuse pumpkin pie puree and pumpkin pie filling. Pumpkin puree should only consist of cooked pumpkin with no added spices or sugar.
- Pumpkin pie spice: Cinnamon, ginger, nutmeg, and cloves make up pumpkin spice. You can mix your own blend or use a store-bought spice mix.
- Vanilla extract: As a flavor enhancer, vanilla makes every drink even better.
How to make pumpkin eggnog
This pumpkin nog is super easy to make. Equipment-wise, you’ll only need a mixing bowl, saucepan, and whisk. Here’s the rundown!
#1: Mix ingredients
- In a large mixing bowl, whisk together the egg yolks, sugar, pumpkin, and spices until smooth and fully incorporated. Don’t let the yolks sit on the sugar, or the sugar will dry them out, and your eggnog will become lumpy.
#2: Heat liquid
- Add the half-and-half to a saucepan and bring to a simmer over medium heat.
#3: Temper egg mixture
- While constantly stirring, gradually pour the warm half-and-half into the egg mixture. Whisk until everything is well combined.
- Return the eggnog to the saucepan. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spoon. The mixture should reach 160°F on an instant-read thermometer, which is the temperature where the yolks are pasteurized.
- Remove the pumpkin eggnog from the stove and stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface and chill the eggnog for several hours. Your pumpkin eggnog is ready!
Tips for success
Even though this pumpkin eggnog recipe is simple, I still have a few handy tips and tricks that are worth a read-through.
- Medium heat: When it comes to eggnogs, it’s all about heating the milk and egg yolks slowly, so make sure your heat never goes beyond medium. If the heat is too high, the egg yolks may curdle, which is what you don’t want.
- Pasteurize the eggs: You want to heat the eggnog to 160°F / 71°C. Any bacteria like salmonella will be killed at this temperature, and the eggnog is safe to drink.
- Strain: If you accidentally cook the egg mixture too high or notice small bites of cooked yolk, strain the mixture through a fine mesh sieve to remove those bits. Your eggnog will be perfectly smooth, I promise.
- Cover with plastic: Half-and-half tends to form a skin. Covering the eggnog with plastic prevents that from happening. The trick is to place the plastic directly onto the surface of the drink.
- Stronger color: Pumpkin spice nog has a light orange hue. For a stronger color, add a few drops orange food dye to drink or use this natural food coloring, which is made from annatto seeds.
While pumpkin eggnog is insanely delicious, there are a couple of ways to customize the ingredients and come up with new flavor profiles.
- Cinnamon: For a simpler version, swap out pumpkin pie spice for ground cinnamon.
- Chai spice: Another idea is to use chai spice, which includes cardamom and allspice and gives the eggnog a complex and intriguing taste.
- Orange zest: Try adding grated orange zest for a bright aroma.
- Coffee: Prepare the recipe with 2 cups half-and-half and 1 cup coffee or cold brew.
- Sweet potato: You can replace the pumpkin puree with mashed sweet potatoes if that is what you have on hand.
Spiked pumpkin eggnog
For boozy pumpkin eggnog, stir 1/2 to 1 cup alcohol into the eggnog after cooking. Whiskey, aged tequila, brandy, and dark rum will work great. If you feel adventurous, try amaretto, Frangelico, or applejack.
Pumpkin nog can be enjoyed hot or cold. Either serve it directly from the fridge or reheat your eggnog in the microwave or in a saucepan on the stove.
If you live in a warm climate, you’ll be pleased to know that the recipe can easily be transformed into iced pumpkin eggnog.
Simply let your eggnog cool to room temperature before you pour it over ice o doesn’t melt and dilute your drink.
Can I make this ahead?
Yes, you can make pumpkin eggnog a few days in advance.
How to store pumpkin nog
Keep the eggnog in an airtight container or sealed bottle in the refrigerator for 2 to 3 days. If you added alcohol, it will last up to 2 to 3 weeks.
Can you freeze this pumpkin spice eggnog recipe?
Yes, you can freeze eggnog for up to 4 months. Make sure to leave room in the container, as the drink will expand when it freezes.
- 3 cups half-and-half
- 6 large egg yolks
- 1/2 cup / 100 g / 3.5 oz granulated sugar
- 1/2 cup / 100 g / 3.5 oz canned pumpkin
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Mix ingredients. In a large mixing bowl, whisk together the egg yolks, sugar, pumpkin, and spices until smooth and fully incorporated. Don’t let the yolks sit on the sugar, or the sugar will dry them out, and your eggnog will become lumpy.
- Heat liquid. Add the half-and-half to a saucepan and bring to a simmer over medium heat.
- Temper egg mixture. While constantly stirring, gradually pour the warm half-and-half into the egg mixture. Whisk until everything is well combined.
- Thicken. Return the eggnog to the saucepan. Continue to cook over medium-low heat until the mixture thickens and coats the back of a spoon. The mixture should reach 160°F / 71°C on an instant-read thermometer, which is the temperature where the yolks are pasteurized.
- Cool. Remove the pumpkin eggnog from the stove and stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface and chill the eggnog for several hours.
- Serve. Pour the eggnog into induvial serving glasses. If desired, top with whipped cream and a sprinkle of pumpkin pie spice. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 259mgSodium: 147mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 11g
More holiday drinks
I love yummy drinks in the holiday season and wintertime. It’s so nice to cozy up and sip on a mug of something delicious. Here are some more winter drink recipes that you should definitely try!