Ingredients
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12 egg yolks
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2 cups heavy whipping cream
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1/2 teaspoon vanilla extract
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1 (15 ounce) can pumpkin puree
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1/2 cup light brown sugar
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1/2 cup white sugar
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1/4 cup maple syrup
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1/4 cup evaporated milk
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1 teaspoon pumpkin pie spice
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1/4 teaspoon ground cinnamon
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1 pinch salt
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2 cups milk
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8 tablespoons brandy, or as needed (optional)
Directions
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Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
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Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
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Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.
Source: AllRecipes
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