Eggnog Pumpkin Pudding
This rich and creamy Eggnog Pumpkin Pudding combines the flavors of eggnog and pumpkin pie in one festive treat. It’s easier to make than typical holiday desserts like pie, and it’s every bit as festive and flavorful.
Make This Recipe
1 1/3 cups whole milk
2 Eggland's Best eggs, large
7 tablespoons cornstarch
3 cups eggnog
1 cup unsweetened pumpkin puree
6 tablespoons granulated sugar
1 teaspoon pumpkin pie spice mix
1/4 teaspoon salt
Optional Topping Ideas:
- Whisk together the milk, egg, and cornstarch in a medium bowl and set aside. Whisk together the eggnog, pumpkin puree, sugar, pumpkin pie spice mix, and salt in a medium saucepan.
- Cook over medium heat until the mixture is steaming and just starting to bubble around the edges. Remove from the heat.
- Starting with just a couple drips, gradually whisk 1 cup of the hot eggnog mixture into the milk mixture. Once 1 cup is fully incorporated, pour the milk mixture into the eggnog in the saucepan.
- Bring up to a boil over medium-low heat, whisking constantly. The pudding will thicken as it reaches a boil. Remove from the heat and strain the pudding through a fine-mesh sieve to remove any bits of cooked egg.
- Divide the pudding into 5 serving bowls or glasses. Cool to room temperature, and then refrigerate to chill, about 1 hour. If desired, serve topped with whipped cream, freshly-grated nutmeg, and a cinnamon stick.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More