Description
This Pumpkin Spice Eggnog features a creamy blend of pumpkin puree, spices, and maple syrup, perfect for festive gatherings. It’s simple to make and sure to impress your guests!
Ingredients
Scale
- 4 cups milk whole, 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 see ingredient notes above for more info and choices
Instructions
- Combine all ingredients in a blender and blend on high for 45 seconds to 1 minute until smooth and creamy.
- Serve immediately over ice, or chill in the refrigerator if you prefer it colder.
- Garnish with whipped cream and a sprinkle of cinnamon or nutmeg for extra flavor.
Notes
For a dairy-free option, use coconut milk instead of cream.
Can be served chilled or immediately after blending—choose what you enjoy!
Feel free to add a splash of your favorite alcohol for an adult version.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 19g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 210mg