Creamy Pumpkin Eggnog

My family loves eggnog and pumpkin, and this recipe combines both!

I love using fresh eggs from our own hens to create the delicious seasonal treat.

To experience the holidays with an unique twist, try this wonderful pumpkin eggnog.

Creamy Pumpkin Eggnog

Prep: 15 minutes + chilling

Cook: 15 minutes

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 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

Whisk

Spatula

Egg Separator

Double Boiler

Thermometer

Strainer

Small Funnel

Plastic Wrap

2 Latte Glasses

Take each egg, crack and place on egg separator over a bowl. After cracking all 5 eggs, place egg whites in a large heat-proof bowl; cover with plastic wrap and refrigerate.

In a large double boiler, fill the bottom boiler half-way with water. Add milk and cream over medium heat, stirring frequently, until bubbles form around sides of the pan, 3-4 minutes; remove from heat.

Meanwhile, in a large bowl, whisk egg yolks and 1/2 cup sugar until thickened; whisk in pumpkin. Slowly add hot milk mixture to egg yolk mixture, whisking constantly; return all to saucepan.