Pumpkin Spice Eggnog

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Pumpkin Spice Eggnog is the ultimate holiday drink that combines the creamy richness of traditional eggnog with the warm, comforting flavors of pumpkin and spice. It's a festive treat that you will want to sip on all season long.

Pumpkin spice eggnog is such a festive twist on a classic holiday favorite. By blending velvety cream and milk with pumpkin puree and spices, you create a drink that feels like a hug in a mug. It's a fall treat that's equally perfect for a quiet night or a holiday gathering just like this Apple Cider Float.

The best part about making pumpkin eggnog at home is that you can control the flavor and wholesome ingredients. You can adjust the spice level, sweetness or even swap in a dairy free alternative depending on your preference. This way you get a drink that is customized for you and your family.

If you have never made eggnog before, don't worry because it is easier than it might seem. With a few simple ingredients and a blender, you can whip up a batch that tastes fresher and more delicious then store bought. The pumpkin spice twist makes it a seasonal favorite that everyone will be excited to try.

After you enjoy this pumpkin eggnog recipe, this Eggnog Protein Shake and this Dairy Free Peppermint Mocha Frappuccino are a must try during the holiday season!

WHY YOU'LL LOVE PUMPKIN SPICE EGGNOG

• So festive! It will sure get you into the fall spirit.

• No fancy ingredients used; just pantry staples.

• Refined sugar free drink.

• Rich, creamy and perfectly spiced.

• Homemade always tastes better, fresher and cozier.

INGREDIENTS + SUBSTITUTIONS

• Milk: I recommend using whole milk for that rich, smooth and creamy texture. You can use 2% or any dairy free alternative too but it might not be as creamy.

• Heavy cream: Don't skip this ingredient! The cream is where we get the luscious and velvety texture of eggnog. If keeping dairy free, use coconut cream.

• Maple syrup: Adds a natural sweetness that pairs perfectly with pumpkin and spice.

• Pumpkin puree: Use pure pumpkin puree not pumpkin pie filling for best flavor.

• Eggs: Helps create the custard texture. Use pasteurized eggs for safety.

• Vanilla extract: Deepens flavors and enhances the pumpkin spice.

• Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, clove and ginger that gives this eggnog it's fall flavor.

• Ground nutmeg: A little sprinkle gives such a sweet, earthy spice to the drink.

• Salt: Balances the sweetness and enhances the flavor.

• Toppings: Optional, whipped cream, crushed graham cracker, extra cinnamon or nutmeg.

Scroll down to the recipe card for quantities used.

HOW TO MAKE PUMPKIN EGGNOG

Step 1: Add all ingredients to a blender.

Step 2: Blend on high for 45 seconds to 1 minute, until smooth and creamy.

Step 3: Chill if desired or serve over ice. Garnish with whipped cream or a dash of cinnamon if you'd like.

NEED TO PASTERURIZE RAW EGGS AT HOME?

If you can't find pasteurized eggs, here's how to do it yourself:

1. Place whole eggs (in the shell) in a bowl.
2. Fill with water heated to 140 degrees F. Use a thermometer for accuracy.
3. Keep the eggs submerged in the water for 3.5 to 4 minutes, maintaining the temperature.
4. Immediately rinse in cool water and use in your recipe.

This gently pasteurizes the eggs without cooking them, making them safe for use in no cook recipes like this one.

EMILY'S TIPS

• Use a high speed blender or food processor to make this drink.

• Use real pumpkin puree instead of pumpkin pie filling. The filling has added sugar and spices that will alter taste.

• Don't forget the maple syrup or splash of vanilla extract which helps deepen the flavors.

• Chill thoroughly before serving for best texture.

• If you don't have the pumpkin pie spice blend simply mix together ¼ teaspoon of nutmeg, cinnamon, ginger and clove to make your own.

VARIATIONS

Here are some great ways to create your own special version of pumpkin spice eggnog.

• Dairy free: Use a creamy plant based milk like almond, coconut or macadamia nut and full fat coconut cream in place of the cream.

• Spiced up: Sprinkle extra cinnamon or nutmeg directly on top before serving.

• Spirited version: Add a splash of rum, bourbon or brandy for an adult only drink.

• Toppings: Whipped cream, crushed graham crackers, caramel drizzle or cinnamon sticks for garnish.

SERVING SUGGESTIONS

I love serving pumpkin eggnog in festive mugs to feel extra special. This drink pairs so well with my Gluten Free Pumpkin Cheesecake Cookies or these No Bake Pumpkin Spice Honey Bites for an afternoon treat. I'm also a fan of adding a little whipped cream to the top!

STORAGE

Refrigerator: If there is any leftover, store in an airtight container or mason jar with a sealed lid. Refrigerate up to 3 days. Be sure to give it a good stir before pouring as natural separation of the cream can occur.

RECIPE FAQ'S

Can I make this pumpkin spice eggnog ahead of time?

Yes! In fact, letting the flavors meld in the fridge a few hours makes it taste even better.

Is it safe to use raw eggs?

Use pasteurized eggs or follow the instructions provided above to safely pasteurize them at home.

What is the best milk to use?

Whole milk is going to create the creamiest eggnog, but 2% or a non dairy alternative can work too.

Can I serve it warm?

Yes, gently heat it on the stove until warm, whisking constantly. You don't want to boil.

Can I freeze pumpkin spice eggnog?

I don't recommend freezing since the texture becomes grainy after it's been thawed.

I hope you give this Pumpkin Spice Eggnog a try! If you do give this recipe a try, please let me know!

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