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Pumpkin Pie Eggnog


From the October/November 2016 issue of Eat Drink Mississippi 

5 egg yolks

3/4 cup sugar

1 cup heavy cream 

2 cups whole milk 

1 cup good quality bourbon

1/4 cup spiced rum

1 cup pumpkin pureé

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom 

1/8 teaspoon salt

1 teaspoon vanilla

1 cinnamon graham cracker, crushed, optional 

Add egg yolks and sugar into a blender. Process until combined, about 30 seconds to one minute. 

Add remining ingredients. Replace lid and process until smooth. 

Pour over ice. Garnish with crushed craham crackers if desired. Store leftover eggnog in the refrigerator. 

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