Pumpkin Spice Eggnog (Ponche de Calabaza) is a creamy, seasonal drink that blends the thick, custard-like flavor of traditional eggnog with the warm spices of pumpkin pie.
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It's made with milk, cream, eggs, and sugar, and includes pumpkin purée along with spices like cinnamon, nutmeg, and allspice.
It can be enjoyed on its own or spiked with a splash of bourbon, rum, or brandy.
This easy Pumpkin Spice Eggnog recipe takes classic eggnog and upgrades it with real pumpkin, a smooth homemade custard base, and warm fall spices.
This easy and delicious pumpkin spice drink is perfect for fall gatherings, Thanksgiving, Christmas, and any cozy night at home.🍂
Ingredients You'll Need
Note: See the recipe card for quantities.
- Eggs: create a creamy custard base.
- Sugar: sweetens and smooths the mixture.
- Whole Milk: forms the main liquid base.
- Pumpkin Purée: adds body and real pumpkin flavor. You can use homemade pumpkin purée or canned. If using canned, I recommend Libby's 100% Pure Pumpkin.
- Pumpkin Spice (cinnamon, ginger, allspice, nutmeg): gives the classic fall flavor.
- Heavy Cream: makes the eggnog extra silky.
- Bourbon (optional): adds warmth and depth.It can be substituted with rum or brandy.
How to Make Ponche de Huevo con Calabaza
Note: Full instructions are provided in the recipe card below.
- In a medium bowl, whisk together the whole eggs, yolks, sugar, and salt until smooth and well combined, about 30 seconds.
- Heat the whole milk in a large saucepan over medium-high heat, stirring occasionally, until it's just about to simmer.
- Once the milk reaches a simmer, take it off the heat. While whisking the egg mixture continuously, slowly drizzle in the hot milk to temper the eggs. Pour everything back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the mixture reaches 160°F (2-5 minutes).
- Strain the hot custard through a fine-mesh sieve into a large bowl. Add the bourbon, pumpkin purée, vanilla, cinnamon, allspice, ginger, and nutmeg, whisking until fully combined. Cover and chill until the mixture drops to 40°F, at least 3 hours and up to 3 days.
- (If you want to speed this up, set the bowl in an ice bath made with ice, a splash of water, and a bit of salt-it should cool in about 1½ hours.)
- When you're ready to finish the eggnog, whip the cold, heavy cream in a chilled bowl until soft peaks form. Fold or whisk the whipped cream into the cold custard base until the mixture is completely smooth and unified.
- Serve cold in chilled punch cups and sprinkle a little extra cinnamon or nutmeg on top if you like.
Hint: For an smooth, creamy pumpkin eggnog, add the hot milk very slowly while whisking the eggs nonstop, and never let the custard boil-as soon as it reaches 160°F, take it off the heat and strain it.
Storage, Make Ahead, & Freezing
Storage: Refrigerate the Pumpkin Spice Eggnog in an airtight container for up to 3 days; stir before serving.
Make Ahead: Prepare the base 24-72 hours in advance for the best flavor.
Freezing: Not recommended.
Camila's Tips & Variations
- Use very cold heavy cream so it whips quickly and blends smoothly.
- Strain the custard to keep the texture silky.
- Chill the base thoroughly before serving for the best flavor.
- Swap the bourbon for dark rum or omit it for a non-alcoholic version.
- Add extra cinnamon or a pinch of cloves for a stronger Pumpkin Spice flavor.
- For a lighter drink, fold in less whipped cream or leave it out completely.
Frequently Asked Questions
Can I make this without alcohol?
Yes. Simply leave out the bourbon and keep the recipe the same.
Can I use fresh pumpkin instead of canned?
Yes, as long as it's cooked and blended completely smooth.
How thick should the eggnog be?
It should be creamy but pourable. If it gets too thick, whisk in a little extra milk.
❤️ Love this Pumpkin Spice Eggnog recipe?
Make sure to check out our easy and delicious Rompope recipe, a classic Mexican eggnog favorite.
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Recipe
Pumpkin Spice Eggnog
Equipment
- Ice bath bowl (optional, for faster chilling)
- Hand mixer or whisk (to whip the cream)
- Pitcher or airtight container for chilling
- Ladle or serving cup
Ingredients
- 6 large eggs plus 2 large yolks
- 125 g granulated sugar
- ¼ teaspoon kosher salt
- 960 ml whole milk
- 240 ml bourbon
- 180 g canned unsweetened pumpkin puree
- 1 tablespoon vanilla extract
- ¾ teaspoon ground cinnamon , plus extra for garnishing
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg , plus extra for garnishing
- 120 ml heavy cream , chilled
Instructions
- In a medium bowl, whisk together the whole eggs, yolks, sugar, and salt until smooth and well combined, about 30 seconds.
- Heat the whole milk in a large saucepan over medium-high heat, stirring occasionally, until it's just about to simmer.
- Once the milk reaches a simmer, take it off the heat. While whisking the egg mixture continuously, slowly drizzle in the hot milk to temper the eggs. Pour everything back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula, until the mixture reaches 160°F (2-5 minutes).
- Strain the hot custard through a fine-mesh sieve into a large bowl. Add the bourbon, pumpkin purée, vanilla, cinnamon, allspice, ginger, and nutmeg, whisking until fully combined.
- Cover and chill until the mixture drops to 40°F, at least 3 hours and up to 3 days.
- (If you want to speed this up, set the bowl in an ice bath made with ice, a splash of water, and a bit of salt-it should cool in about 1½ hours.)
- When you're ready to finish the eggnog, whip the cold, heavy cream in a chilled bowl until soft peaks form. Fold or whisk the whipped cream into the cold custard base until the mixture is completely smooth and unified.
- Serve cold in chilled punch cups and sprinkle a little extra cinnamon or nutmeg on top if you like.
Notes
Make Ahead: Prepare the base 24-72 hours in advance for the best flavor.
Freezing: Not recommended.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
