Pumpkin Spice Eggnog is what happens when fall and the holidays shake hands.
It’s creamy, cozy, and full of that spiced pumpkin magic.
This recipe is super simple and comes together on the stovetop — no baking, no fancy equipment.
Just warm flavors, smooth texture, and a touch of sweetness that’s just right.
Whether you’re sipping it by the fireplace or pouring it into a cute mug for a get-together, it just feels like the holidays.
What You’ll Need
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup pumpkin purée
- ⅓ cup light brown sugar, packed
- 4 large egg yolks
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 tsp vanilla extract
- Optional: ¼ cup bourbon or dark rum
- Cinnamon stick or extra ground nutmeg, for garnish
Why I Love This Recipe
This eggnog brings back memories of cold nights and warm mugs in hand. It’s like sipping pumpkin pie — but way creamier. I made it one year instead of the usual store-bought kind, and I’ve never gone back.
- It’s smoother and less sugary than store-bought eggnog
- The pumpkin flavor is real, not artificial
- It’s easy to make ahead for parties or quiet nights
- You can make it boozy or not — both versions are great
Servings and Time
Makes: 4 servings
Total Time: 15 minutes cook + 1 hour chill (optional)
Macros Information (per serving, without alcohol)
- Calories: 290
- Protein: 6g
- Carbs: 20g
- Fat: 20g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Eggnog gets its creamy texture from slowly heating egg yolks with milk and cream. The slow heat thickens the yolks without scrambling them. The pumpkin adds body and a subtle earthy sweetness, while the brown sugar adds depth. Spices like cinnamon and nutmeg are fat-soluble, so they bloom best in dairy — which is why this version tastes rich and warm.
Common Mistakes
- Too hot, too fast: If you rush the heat, you’ll scramble the egg yolks. Keep it low and slow.
- Skipping the whisk: You need to whisk constantly to keep things smooth.
- Adding the booze too early: Alcohol should go in after the mixture is cooked and cooled a bit, or it could evaporate or curdle the dairy.
- Not chilling long enough: While you can drink it warm, it tastes better after an hour in the fridge.
What to Serve With
- Gingerbread cookies
- Pumpkin loaf
- Pecan pie bars
- Cinnamon toast
- A cozy blanket and your favorite movie
FAQ
Can I make this dairy-free?
Yes, use full-fat coconut milk and oat milk instead of heavy cream and whole milk.
Is it safe to drink with raw eggs?
The eggs are cooked gently to 160°F, which is food-safe.
Can I double this recipe?
Absolutely. Just use a bigger pot and whisk more slowly to keep it smooth.
Do I have to add alcohol?
Nope! It’s just as tasty without it.
Make Ahead Tips
- Make it up to 2 days ahead and keep it in the fridge.
- If it thickens too much, whisk in a splash of milk before serving.
- Garnish just before serving for the freshest look.
How to Make Pumpkin Spice Eggnog
Step 1: Whisk Egg Yolks and Sugar
In a medium bowl, whisk together 4 large egg yolks and ⅓ cup packed light brown sugar until it’s thick and pale.
Step 2: Heat Milk, Cream, Pumpkin, and Spices
In a medium saucepan over medium heat, combine 2 cups whole milk, 1 cup heavy cream, ½ cup pumpkin purée, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ⅛ tsp ground cloves. Stir often until steaming but not boiling.
Step 3: Temper the Egg Mixture
Slowly pour a ladle of the hot pumpkin milk mixture into the whisked egg yolks while whisking constantly. Do this two times to gently raise the temperature of the eggs.
Step 4: Combine and Thicken
Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture. Stir constantly over medium heat for about 5–7 minutes, until the mixture thickens enough to coat the back of a spoon.
Step 5: Finish with Vanilla and Optional Alcohol
Turn off the heat. Stir in 1 tsp vanilla extract and, if using, ¼ cup bourbon or dark rum.
Step 6: Chill and Serve
Pour into a pitcher and chill for 1 hour if you like it cold. Serve in mugs or glasses, topped with ground nutmeg or a cinnamon stick.
Tools Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ladle
- Spoon for testing thickness
- Pitcher or container for chilling
Substitutions and Variations
- Swap pumpkin purée for sweet potato purée for a twist
- Use coconut cream and oat milk for dairy-free
- Try maple syrup instead of brown sugar
- Add a pinch of ground ginger for more spice
- Use brandy instead of bourbon
Leftovers and Storage
- Keep in a sealed container in the fridge for up to 3 days
- Whisk or shake before serving if it separates
- Don’t freeze — it can separate and change texture
Conclusion
This Pumpkin Spice Eggnog is like sipping autumn from a mug. It’s rich, creamy, and just sweet enough, with real pumpkin and warm spices that make it feel special. Make a batch, take a cozy sip, and let me know how yours turned out in the comments! I’d love to hear if you tried any fun twists or have questions.
