Pumpkin pie spices turn this traditional eggnog beverage into an autumn treat with cinnamon, ginger, nutmeg, and pumpkin.
Some traditions from childhood you never grow out of.
Like picking out that perfect pumpkin right before Halloween. Not quite as important as picking out the perfect Christmas tree, but I would say it’s a very second close. It’s like picking out a wedding dress. Once you see the perfect pumpkin, you know it.
This past weekend The Husband and I started what I hope will become an annual tradition – a visit to the pumpkin patch. Children are excellent at reminding adults of the simple joys in life. Joys like walking through a pumpkin patch hand-in-hand with your father, laying your hands on every single pumpkin you pass by, and excitedly exclaiming, “A pumpkin!!” You would have thought those orange gourds laid out in a grassy field were giant priceless diamonds. To my two-year-old, they were better.
Each one of us got to pick out our own pumpkin and what we ended up with looked like something similar to the three bears. The Husband picked out the biggest pumpkin he could carry. I chose a smaller one with good “bone structure,” and Little Tot . . .well, Little Tot tried to bring them all home. Eventually he settled on one he could easily carry, everywhere he went, for the rest of the day and even in the car to church the next morning. The pumpkin from the pumpkin patch is currently his most prized possession.
Later that night, The Husband and I opted to carve our pumpkins into jack-o-lanterns. Afterwards, I made a batch of pumpkin pie eggnog. It’s my traditional eggnog recipe from last year, but with the yummy warming taste of fall mixed in. Instead of topping each glass with nutmeg, I decided to crumble a cinnamon graham cracker over the top for extra flavor.
Pumpkin Pie Eggnog
- 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 puree
- 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 remaining ingredients. Replace lid and process until smooth.
Pour over ice. Garnish with crushed graham cracker if desired. Store leftover eggnog in the refridgerator.