Pumpkin Eggnog

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Pumpkin Eggnog

How can you go wrong combining pumpkin and eggnog?  In my opinion, you can’t! 

This is a delicious, very filling drink that is absolutely perfect for this time of year.  It’s full of protein, healthy fats, and pumpkin (a super-food!) which actually make it a great choice for a special breakfast or mid-afternoon snack.  However and whenever you choose to serve this drink, I hope that you enjoy it as much as we do!

Pumpkin Eggnog

Ingredients:

  • 2 cups whole milk (preferably raw)
  • 2 cups cream (preferably raw)
  • 6 egg yolks (from pastured chickens)
  • 3/4 – 1 cup pumpkin puree
  • 1/3 – 1/2 cup pure maple syrup (preferably grade B)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • Whipped cream (optional, for garnish)
  • Additional cinnamon/nutmeg (optional, for garnish)

Preparation:

Combine all ingredients in a blender.  Blend until very smooth.  Chill in the refrigerator for a few hours to get it nice and cold.  Enjoy with whipped cream and cinnamon/nutmeg on top if desired.

Notes:

  • This eggnog is not cooked, so be sure that you use eggs from a safe and reliable source that you trust.
  • This makes around 6 cups eggnog.
  • I used fresh pumpkin puree from a pie pumpkin that I roasted, but canned pumpkin will work as well.
  • Start with the lesser amounts of maple syrup and pumpkin puree.  Taste and add more as desired.
  • This maple syrup from Amazon is the best price that I have found for good quality, grade B maple syrup.  I use the subscribe and save feature to get it for $15.62 for a 32 oz. jug.

 

I have shared this recipe with Thankfully Thrifty, Monday Mania, Simple Lives Thursday, Pennywise Platter, What’s on Your Plate, Healthy 2day Wednesday, Living Well Wednesdays, Homemaking Link-Up, Gluten Free Wednesdays, What’s Cooking Wednesday, Works for Me Wednesday, Real Food Wednesday, Tasty Tuesdays, Tempt my Tummy Tuesdays, Tuesdays at the Table, Tasty Tuesday, Traditional Tuesdays, Fat Tuesdays, Take a Look Tuesday, Slightly Indulgent Tuesday, Made from Scratch Tuesday, The Hearth and Soul Hop, and Tasty Tuesday Party.

 

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Comments

  1. Liberty says:

    It’s music to my eyes to see someone else parenthisizing (preferably raw) when referring to milk and (preferable pastured) when reffering ot eggs!
    Great looking recipe… can’t wait to erve it for breakfast – I just roasteda buttercup squash – am gonna try it with that pulp!
    BLessings
    http://bit.ly/ouXgr8

    • Mindy says:

      Good idea. I think a butternut squash would be perfect in this! It can pretty much be substituted for pumpkin in any recipe. Enjoy!

  2. Tasha says:

    Wow, I want some right now! Sounds delicious! Definitely marking this to try!

  3. this sounds AMAAAAZING!! ;)
    jo@blog-diggidy recently posted..Classic Cobb Salad with Red Wine Lemon Vinaigrette

  4. Mindy this looks so good! Can’t wait to make it! I will wait for my raw cream :)
    Nikki @ Christian Mommy Blogger recently posted..Comment on Pumpkin Cake Recipe {Gluten Free} by Leigh Ann

  5. Oh.my.yummy.goodness! This is amazing. Pinning this one to try out later.

    Do you have a raw milk/egg source?

  6. I need to pin this recipe too. I think I might try it for Christmas!
    suzyhomemaker recently posted..School Fights Obesity…the wrong way

  7. Oh my! I’m totally printing this for Christmas! :)
    Thanks for the heads up on the syrup. We like this brand (http://www.amazon.com/Coombs-Family-Farms-Organic-32-Ounce/dp/B00271OPVU/ref=wl_it_dp_o_npd?ie=UTF8&coliid=I9KLG0WFZZ81M&colid=2RXEQAYSL48BH), but if you like the cheaper one then I’ll try it next time! :-)
    Stacy Makes Cents recently posted..Honey Oat Bread

    • Mindy says:

      Hey Stacy. I noticed that the kind you usually buy is organic. I wanted to let you know that the one I linked to is not certified organic, but I have talked with the company and they said that they have the same practices for their non-organic maple syrup as they do for their organic maple syrup. They said they only difference between the two is that one is certified organic, so it costs more because of their cost for the certification. Just thought I would let you know! :-)

  8. Mindy, I LOVE egg nog, I saw it at the store the other day and got excited. (didn’t buy it though) I haven’t ever tried pumpkin egg nog but I love both so would love to try the combination! Your picture is so cute btw!

  9. Oh yummy!! Thanks for the eggnog recipe and linking to TMTT. :-)
    Lisa@BlessedwithGrace recently posted..Tempt My Tummy Tuesday…Crock Pot Easy!

  10. jackie says:

    Hi. I am unable to get fresh eggs so I use grocery store free range organics. Is is possible to heat up the egg nog to make it safe (I have a mom who has immune issues) or would it make the nog too thick or more like a pudding? I would love to use this for her evening snack.

    • Mindy says:

      Jackie, you can definitely heat it up if you would like. Most eggnog recipes call for you to heat up the eggnog to 160 degrees F. If you are unsure of your egg source then you can do this. Just be careful and do it slowly so you don’t scramble the eggs.

  11. angie says:

    oh so yummy going to have to share this with my teens they would love it

  12. This sounds delicious – and so wholesome too! Thank you for sharing your pumpkin eggnog with the Hearth and Soul hop.

  13. jill says:

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/10/fat-tuesday-october-18-2011/

    If you have grain-free recipes please visit my Grain-Free Linky Carnival in support of my 28 day grain-free challenge! It will be open until November 2.

    http://realfoodforager.com/2011/10/grain-free-real-food-linky-carnival/

  14. This is a great recipe! I will definitely bookmark this recipe and give it a try. I normally don’t drink diary but I have access to raw milk now so I will make this once it gets colder here in California.
    Jo @ Jo’s Health Corner recently posted..Living Well Blog Hop #12

  15. Meagan says:

    This looks incredibly good…
    Meagan recently posted..Grain-free Unsweetened Primal Pumpkin Bread

  16. Fun!! Thanks for linking up!

  17. Okay, second year in a row that THIS is our go-to for eggnog. It totally rocks my face off.

Trackbacks

  1. [...] topped with real maple syrup, fresh whipped cream, and toasted pecans.  We also serve this Pumpkin Eggnog along with our pancakes!  Hey, it’s a special [...]

  2. [...] Pumpkin Eggnog from The Purposed Heart [...]

  3. [...] together….and that’s what makes her so loveable. She’s 100% real. Check out her Pumpkin Eggnog. It [...]

  4. [...] drink eggnog. It makes me feel cool. But then I came across this recipe from The Purposed Heart for Pumpkin Eggnog and it ROCKS MY FACE OFF! Seriously – it’s delicious. The stuff in the store doesn’t even [...]

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