Introduction

This Pumpkin Spice Eggnog is a festive twist on a holiday classic, combining creamy richness with warm pumpkin flavors. Perfect for cozy gatherings or a seasonal treat, this recipe is easy to make and can be enjoyed dairy or dairy-free.

A creamy light brown drink is served in a short clear glass placed on a white plate. The drink has a thick layer of white whipped cream swirled on top, sprinkled with a fine dusting of brown spice powder and decorated with a single star anise on the whipped cream. Two whole cinnamon sticks lie flat on the plate to the left of the glass, while another star anise rests to the right with some spice powder scattered around. In the background, a small clear bowl of orange puree and a partial view of another glass of the same drink can be seen. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Add all ingredients to your blender.
Step 2: Blend on high for about 45 seconds to a minute until smooth, creamy, and slightly frothy on top.
Step 3: Serve immediately over ice, or refrigerate to chill if you prefer it extra cold.
Step 4: Top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Tips & Variations

Use full-fat coconut milk and maple syrup for a delicious dairy-free version.
For an adult version, add a splash of bourbon, rum, or brandy before serving.
Adjust the sweetness by adding more or less maple syrup or honey to taste.
Chill the eggnog overnight for richer flavor and better blending of spices.

Storage

Store leftover eggnog in an airtight container in the refrigerator for up to 3 days. Stir or gently shake before serving. Reheat gently on the stove if serving warm, but avoid boiling to keep the eggs from curdling.

How to Serve

A clear glass filled with three visible layers: a light brown frothy base, a creamy beige middle layer, and a white whipped cream topping with a dusting of cinnamon powder and a star anise placed on top. The glass sits on a white plate with two cinnamon sticks and another star anise next to it, all on a white marbled surface. In the background, there is a tall clear bottle and another glass filled with the same drink, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée, as pumpkin pie filling contains added spices and sweeteners that can alter the flavor and texture of the eggnog.

Is it safe to use raw eggs in this recipe?

This recipe calls for pasteurized eggs to reduce the risk associated with consuming raw eggs. If you can’t find pasteurized eggs, consider using a cooked egg base or a store-bought eggnog mix for safety.

Pumpkin Spice Eggnog Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

This Pumpkin Spice Eggnog is a creamy, spiced holiday beverage made with pumpkin purée, warm pumpkin pie spices, maple syrup, and eggs, blended to perfection. It offers a luxurious twist on classic eggnog with a velvety texture and festive flavors, perfect for enjoying chilled or over ice during the fall and winter seasons.

Author: Stella
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 8 servings 1x
Category: Beverage
Method: Blending
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Main Ingredients

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 option
2/3 cup maple syrup or honey
2/3 cup pumpkin purée (not pumpkin 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 and Alcohol

Whipped cream
Cinnamon or extra nutmeg for sprinkling
Optional alcohol such as bourbon, rum, or brandy (not included in base recipe)

Instructions

Combine Ingredients: Add the milk, heavy cream, maple syrup, pumpkin purée, eggs, vanilla extract, pumpkin pie spice, ground nutmeg, and a pinch of salt into your blender.
Blend: Blend on high for about 45 seconds to a minute until the mixture is smooth, creamy, and slightly frothy on top, ensuring all ingredients are well incorporated.
Serve: Serve the eggnog immediately over ice for a chilled drink, or transfer it to the refrigerator to chill if you prefer it extra cold.
Garnish: Optionally top with whipped cream and a sprinkle of cinnamon or nutmeg to add a festive touch and enhance the flavor.

Notes

Use pasteurized eggs to ensure safety when consuming raw eggs in this recipe.
For a dairy-free version, substitute dairy milk and heavy cream with plant-based milks like oat or almond milk and full-fat coconut milk.
If you’d like an adult version, add a splash of bourbon, rum, or brandy to taste.
The pumpkin purée should be plain, not pumpkin pie filling which contains added spices and sugar.
Chilling the eggnog allows the flavors to meld and the drink to become more refreshing.
Store leftovers in the refrigerator and consume within 2 days for optimal freshness.

Keywords: pumpkin spice eggnog, pumpkin eggnog, holiday drinks, fall beverage, pumpkin purée eggnog, creamy eggnog, festive drinks