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Pumpkin Pie Eggnog

5

495 min

Pumpkin Pie Eggnog

Pumpkin Pie Eggnog Photo 1

Time

495 min

Serving

8 persons

Calories

477

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
A delicious twist to a holiday treat.

Ingredients

  • egg yolks: 12 piece
  • heavy whipping cream: 2 cups
  • vanilla extract: 0.5 tsp
  • pumpkin puree: 1 can (15 ounce can)
  • light brown sugar: 0.5 cup
  • white sugar: 0.5 cup
  • maple syrup: 0.25 cup
  • evaporated milk: 0.25 cup
  • pumpkin pie spice: 1 tsp
  • ground cinnamon: 0.25 tsp
  • pinch salt: 1 piece
  • milk: 2 cups
  • brandy: 1 Tbsp (or as needed)

Metric Conversion

Stages of cooking

Pumpkin Pie Eggnog Photo 21
Pumpkin Pie Eggnog Photo 32
Pumpkin Pie Eggnog Photo 43
  1. Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
    Pumpkin Pie Eggnog Photo 2
  2. Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
    Pumpkin Pie Eggnog Photo 3
  3. Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
    Pumpkin Pie Eggnog Photo 4

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