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Pumpkin Nog

Pumpkin Nog

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November 18, 2013


Ciao Bella

Made with real pumpkin purée, a hint of cinnamon, and thick swirls of sea salt caramel, this delicious and decadent gelato is perfect for reinventing the forever-loved eggnog.



Related Recipes


  • 14 Ounces Ciao Bella Pumpkin Sea Salt Caramel Gelato
  • 1 Pinch of Nutmeg
  • Bourbon or rum, to taste
  • 3/4 Cups milk



Pumpkin Eggnog Danish

Everyone knows how important Thanksgiving dinner is. The menu must be planned down to a T, from the turkey to the stuffing to all of the sides and obviously, dessert. You must determine if you'll stick to the same classic traditional dinner every year or if you'll step outside the box and experiment with new dishes. And then you'll spend the days leading up to Thanksgiving frantically prepping and cooking dinner.

But let me ask you. Do you ever think about Thanksgiving breakfast? I'm willing to bet many people wake up on Thanksgiving morning and skip breakfast all together in anticipation of all the food they'll be eating later in the day.

But as someone who literally thinks about food from the minute I wake up in the morning until the minute I go to sleep at night, I'm urging you to start thinking about Thanksgiving breakfast! This is especially important if you have company staying over, but no matter what, why wouldn't you want to start the most important eating day of the year with a bang?

Of course, you'll want something easy that can be done in advance since I'm sure you'll have a million things you'll need to do for dinner the day of. That's where this pumpkin eggnog danish comes in. Consider it almost like a palate cleanser before the main event. And absolutely totally necessary.

Spiced Pumpkin Eggnog Recipe

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.

Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add pumpkin puree, cinnamon, and allspice and mix on medium-low speed until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with whipped cream (if desired), grated nutmeg, and a cinnamon stick if desired.

Special Diet Notes & Options: Vegan Pumpkin Nog Bread

This recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan and vegetarian (as long as you use this Nog), but still moist, tender, cohesive and delicious. For a gluten-free version, see my Gluten-Free Pumpkin Nog Bread Recipe.

If you prefer to avoid refined sugars, you can substitute coconut sugar for the brown sugar, though the results will be a little less sweet. For more of a dessert, feel free to up the brown sugar or coconut sugar by a quarter cup more, or to taste.

Boozy Pumpkin Nog Shake

It’s eggnog season and I have been making all things eggnog this year!

If you could tell by the plethora of eggnog posts… like these eggnog waffles and eggnog cookies.

Ok well, maybe 2 eggnog recipes isn’t a plethora but you get the idea.

I have, however, been posting a plethora of pumpkin recipes and so it seemed only natural to mesh the two together and create a yummy pumpkin nog shake!

Honestly, I haven’t had a true milkshake in quite some time and was craving one, but instead of just a regular chocolate or vanilla I wanted to make something different and that fit with the season.

Add in a little rum… because we can’t drink eggnog without rum… and you’ve got yourself a thick and creamy boozy pumpkin nog shake.

19 Delicious Eggnog Recipes That Don't Require a Mug

When you think of having eggnog around the holidays, what usually comes to mind is a big mug of the festive drink, possibly with a splash or two of spiced rum mixed in. But drinking eggnog doesn't have to be the only way you consume the rich and creamy concoction this Christmas. We have plenty of eggnog dessert recipes that you can try out as the perfect end to your holiday meal.

With eggnog recipes for everything from eggnog bread pudding to cheesecake available, even if you're someone who usually passes on a glass of eggnog at Christmas dinner, you'll soon find yourself reaching for one (or several) of these delicious bars, pies, and cookies. These recipes put a new spin on everyone's favorite festive drink both with and without booze, so you'll be able to find something that's appropriate for any kind of party.

Pumpkin Eggnog Pie

I realize that eggnog is a polarizing ingredient. People either love it or hate it. I’ll never forget the time I came downstairs to see my mom eating Raisin Bran cereal for breakfast with eggnog instead of milk. To top it off, she had drizzled some maple syrup on top. I’m pretty sure she is the biological mother of “The Elf”.

If you don’t know my mom, she’s the one of the healthiest, most vibrant people around. She eats like a rabbit. Lots of veggies, flaxseed, nuts…you know – all that healthy stuff. So you can imagine the shock I was in to find her eating such a sugar loaded concoction. In her defense, I was out of milk.

This pie will be no exception. Some people will love it and some won’t care for it. We liked the flavor the eggnog added. Just make sure to bake it for enough time because the texture is lighter – almost custard like and you want it done so it’s not too wet.

Recipe Summary

  • 3 cups sugar
  • 1 cup coconut oil
  • 4 eggs
  • 3 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (pumpkin spice)
  • ½ teaspoon baking powder
  • ⅔ cup water
  • 1 15 ounce can pumpkin
  • 2 cups powder sugar
  • 4 tablespoons eggnog
  • ¼ teaspoon vanilla extract
  • 1 pinch ground cinnamon
  • ¼ teaspoon freshly grated nutmeg

Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well set aside.

In a large bowl combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.

Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans.

To make eggnog glaze, stir together powder sugar, eggnog, vanilla extract, cinnamon, and nutmeg. Combine until smooth. Drizzle or pour over warm pumpkin bread. Cool completely on wire racks. Makes 2 loaves (32 servings).

Tasty Eggnog Variations

While a classic eggnog is my favorite way to enjoy this recipe, there’s a few fun ways to spruce up the flavors.

  • Pumpkin Spice: Blend in 1/3 cup of pumpkin puree and 1/2 teaspoon of pumpkin spice for just the right amount of spice.
  • Sea Salt & Caramel: Stir in a teaspoon of salted caramel sauce and a sprinkle of salt in each cup.
  • Mexican Inspired: For tequila lovers, mix in Mezcal, crème de cacao, and top it off with cocoa powder and cinnamon.
  • Non-Alcoholic: This recipe tastes just as delicious without alcohol. Simply omit it and continue the recipe as is.

Want to turn this drink into a dessert? Whip up my eggnog chia pudding! It’s delicious, especially with a dollop of whipped cream.

Mini Pumpkin Pies

HEAT oven to 400° F. WHISK eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl until well blended. BEAT IN half-and-half. POUR mixture into mini piecrusts, about 2/3 cup each.

CAREFULLY place pies on rack in center of 400° F oven. BAKE 15 minutes. REDUCE oven setting to 350° F CONTINUE baking 20 to 22 minutes longer or until knife inserted midway between center and edge of pies come out clean.

COOL completely on wire racks. REFRIGERATE, loosely covered, until firm, several hours or overnight.

Garnish with toasted pecans and whipped cream.

For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.

Single pie can be made with any standard unbaked 9-inch piecrust. Increase the second baking time to 35 to 40 minutes or until knife inserted midway between center and edge of pie comes out clean.

This recipe is an excellent source of vitamin A and choline and a good source of protein.

When is it done? Like custard pies, pumpkin pie should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to “cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the blade, bake a few minutes longer and test again.

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