Pumpkin Spice Bourbon Eggnog

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1 Pinch Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Heavy cream
  • 2 cups Whole milk

• Beer, Wine & Liquor

  • 1 1/2 cups Bourbon
  • 1/4 cup Pumpkin spice rum

Found on onesweetmess.com

Ingredients

• 2 tablespoons unsalted butter
• 1 cup pumpkin puree
• 1 and 1/2 teaspoons pumpkin pie spice
• Pinch of salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 and 1/2 cups bourbon
• 1/4 cup pumpkin spice rum
• 8 large room-temperature eggs, separated
• 1/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1/2 cup granulated sugar

Directions

• Melt butter over medium heat in a saucepan. Add pumpkin, pumpkin pie spice, and salt. Cook, stirring constantly, for 2 minutes. Whisk in cream and milk. Bring the mixture to simmer (do not allow the mixture to boil). In a large bowl, whisk egg yolks, brown sugar, and vanilla until thick and pale yellow in color. Slowly ladle the hot pumpkin mixture into the egg yolk mixture, whisking constantly until thoroughly incorporated. Pour the mixture back into the saucepan and cook, whisking constantly, for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature. Whisk in the bourbon and rum. Add the egg whites to the bowl of a stand mixer attached with the whisk attachment (or in a large bowl using a handheld mixer). Beat on medim speed until soft peaks form, about 2 minutes. With the mixer on medium, gradually add the granulated sugar. Turn the mixer on high speed and continue to whip until firm, glossy peaks form, about 1-2 minutes longer.  Transfer the egg white mixture to the cooled egg yolk mixutre. Using a rubber spatula, gently fold to combine. Transfer the mixture to a large pitcher, preferably one with a lid. Chill for at least 4 hours or overnight. Stir before each serving.