This pumpkin spice eggnog became my holiday quiet-night hero the first November I tried to combine two seasonal obsessions: creamy eggnog and warm pumpkin spice. I was aiming for something that captured the cozy, aromatic hug of pumpkin pie but with the silken mouthfeel of traditional eggnog. After a few small changes—balancing maple syrup against the pumpkin’s earthiness and cutting back a touch on sweet spice—we landed on a version that tastes indulgent yet bright, perfect for serving at a family gathering or for sipping alone by the tree.

I discovered this combination while experimenting with pantry staples on a crisp afternoon; the kitchen filling with cardamom-tinged cinnamon and nutmeg. The texture is what sold everyone: lush, slightly frothy, and rich enough to feel like a treat but smooth enough that even people who usually avoid heavy desserts asked for seconds. It’s flexible, too—make it dairy-free with full-fat coconut milk, or add a splash of dark rum if you want a grown-up version. The version I share here uses pasteurized eggs for safety and blends all the ingredients cold, giving a fresh, custardy result without hours of tempering.

Ingredients

• Milk (4 cups): Use whole milk for the creamiest mouthfeel; 2% works if you prefer slightly lighter. If you’re dairy-free, choose unsweetened oat or almond milk—oat is closest in texture and flavor. I often use Organic Valley whole milk when I want a familiar, full-bodied result.
• Heavy cream (2 cups): For richness and body, heavy cream is traditional. For a dairy-free swap, substitute 2 cups of full-fat coconut milk canned, not the beverage—this preserves thickness and gives a subtle coconut background that pairs nicely with pumpkin.
• Maple syrup (2/3 cup): Prefer pure maple syrup for its caramel notes; honey works in a pinch but will shift the flavor profile slightly sweeter and less nuanced.
• Pumpkin purée (2/3 cup): Use canned pumpkin purée, not pie filling. Look for BPA-free cans or organic brands; Libby’s is reliable for texture and flavor.
• Pasteurized eggs (6 large): Pasteurized eggs keep the mixture safe to serve without cooking. If you can’t find pasteurized, you can gently temper over low heat—see the notes below.
• Vanilla extract (2 teaspoons): Pure vanilla extract lifts the spices and rounds the sweetness—don’t use imitation if you can avoid it.
• Pumpkin pie spice (2 teaspoons) and nutmeg (1/2 teaspoon): Use a good-quality blend or freshly ground spices for the most aromatic result. Freshly grated nutmeg is a game-changer here.
• Pinch of salt: Balances sweetness and brings out depth in the pumpkin.
• Optional toppings: Whipped cream, extra ground cinnamon or nutmeg, or a sprinkle of toasted nutmeg make it festive.
• Optional alcohol: Add 2 to 4 tablespoons of dark rum, bourbon, or brandy per pitcher for an adult version; see notes on quantities below.

Instructions

Combine ingredients: Place 4 cups milk, 2 cups heavy cream or full-fat coconut milk, 2/3 cup maple syrup, 2/3 cup pumpkin purée, 6 large pasteurized eggs, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice, 1/2 teaspoon ground nutmeg, and a pinch of salt into the blender. Use the blender’s lid vent closed but hold a towel over the lid for safety. The high-shear action emulsifies the fat and aerates the mixture, creating a silky, slightly frothy texture. Blend until smooth: Blend on high for 45 seconds to 1 minute. Stop and scrape down the sides with a rubber spatula if necessary, then pulse another 5–10 seconds. You’re looking for a homogenous, glossy mixture and a light froth on top—no visible lumps of pumpkin. Taste and adjust: Pour a small spoonful to taste. If you want it sweeter, add up to 2 tablespoons more maple syrup; if the pumpkin is too forward, a dash more vanilla will round it out. For a stronger spice profile, add an extra 1/4 teaspoon pumpkin pie spice or a pinch more nutmeg. Chill or serve: Serve immediately over ice for a chilled, frothy drink, or pour into a sealed container and refrigerate for at least 1 hour for an extra-cold result. Chilled overnight improves melded flavors; give it a gentle stir before serving as spices may settle. Optional alcohol and garnish: If using alcohol, stir in 2–4 tablespoons of bourbon, dark rum, or brandy per 1 quart of eggnog just before serving. Top each glass with whipped cream and a dusting of ground cinnamon or nutmeg for a festive finish.

Storage Tips

Store in a sealed glass pitcher or mason jar in the coldest part of the fridge for up to 3 days. Before sealing, give the mixture a vigorous stir to reincorporate any settled spices. If you plan to freeze, portion into freezer-safe containers or ice cube trays; thaw overnight in the refrigerator and whisk or blend briefly to restore texture. For reheating, warm gently in a saucepan over low heat while whisking—do not boil, as high heat will change the egg structure and can cause separation.

Ingredient Substitutions

For dairy-free: replace milk with unsweetened oat milk and heavy cream with full-fat canned coconut milk. For lower-fat: use 2% milk and reduce cream to 1 cup, but expect a thinner texture. Swap maple syrup with honey in a 1:1 ratio for a slightly different floral sweetness; brown sugar dissolved in a little warm milk can be used if you prefer granulated sweeteners. If pasteurized eggs are unavailable, temper eggs with a warmed milk mixture or use a cooked custard base heated to 160°F and cooled before blending.

Serving Suggestions

Serve in heatproof glasses or stemmed punch cups topped with softly whipped cream and a dust of freshly grated nutmeg. For a brunch twist, pour a small amount over French toast or simmer with coffee to create a festive latte. It pairs beautifully with spiced cookies, buttery shortbread, or savory dishes like roasted pork with apple to balance richness. Garnish with a cinnamon stick for stirring and extra aroma.

Cultural Background

Eggnog traces back to 17th-century Britain as a warm ale-and-milk punch for the elite; it crossed the Atlantic and evolved into the chilled, boozy American holiday staple we know today. Pumpkin flavors are an American seasonal classic, so combining them creates a modern hybrid that honors both traditions. Regional variations include using rum in the Caribbean, bourbon in the U.S. South, or sipping warm spiced versions in Northern Europe during winter festivities.

Seasonal Adaptations

Autumn: emphasize pumpkin pie spice and use maple syrup for a cozy, harvest-forward drink. Winter holidays: add 2 teaspoons of dark rum per serving for warmth and depth. Spring: lighten with unsweetened almond milk and reduce cream for a fresher take. For Thanksgiving, serve in a punch bowl with floating cinnamon sticks and orange zest to tie into classic seasonal flavors.

Meal Prep Tips

Make a double batch to have on hand for a week of treats; portion into 8-ounce mason jars for quick grab-and-go servings. Label with date and store upright to prevent seepage. If making ahead for a party, prepare the base and chill; add alcohol and whipped cream topping just before guests arrive to preserve texture. Keep a bowl of ice nearby if serving chilled on the patio.

In short, this pumpkin spice eggnog is a versatile, make-ahead-friendly beverage that brings warm seasonal flavors and a silky texture to any gathering—give it a try and tweak the spice and sweetness to match your family’s traditions.