Pumpkin-spiced egg nog

Time 20 minutes
Yields Serves 12
Pumpkin-spiced egg nog
(Glenn Koenig / Los Angeles Times)

In the bowl of a stand mixer, or in a large chilled bowl using a hand mixer, beat the cream to stiff peaks, about 3 minutes. Cover and refrigerate until needed.


In a large bowl, whisk together the egg yolks and one-half cup of sugar until combined and frothy. Whisk in the rum.


Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens, 3 to 5 minutes. Remove the bowl from heat and place it over a large bowl of ice water, whisking to cool the mixture. Refrigerate until needed.


In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the egg whites until frothy. Gradually sprinkle over the cinnamon, allspice, nutmeg, ginger and the remaining 2 teaspoons sugar, a little at a time, and continue to beat until stiff peaks form. In a separate bowl, whisk together the milk and pumpkin purée until smooth. Set aside.


Fold the whipped cream gently into the chilled egg yolks, then, again very gently, fold in the beaten egg whites and milk mixture, each a little at a time, until incorporated. Refrigerate until ready to serve. To serve, pour into chilled glasses or eggnog cups (or demitasse cups), with a stick of cinnamon or pinch of nutmeg. The cocktail will keep for 1 day, covered and refrigerated.

Adapted from an egg nog recipe in “The Elements of Taste” by Gray Kunz and Peter Kaminsky.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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