Ingredients
Scale
- 4 cups whole milk, 2% milk, or creamy plant-based milk like oat or almond
- 2 cups heavy cream or full-fat coconut milk for dairy-free
- 2/3 cup maple syrup or honey
- 2/3 cup pumpkin purée (not pie filling)
- 6 large pasteurized eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- pinch of salt
- optional toppings: whipped cream, cinnamon, or extra nutmeg
- optional alcohol
Instructions
- Combine all ingredients in a blender.
- Blend on high for about 45 seconds to a minute until smooth and creamy with a frothy top.
- Serve immediately over ice, or refrigerate to chill before serving.
- Garnish with whipped cream and a sprinkle of cinnamon or nutmeg.
Notes
For a dairy-free version, use coconut milk instead of heavy cream.
Feel free to adjust the sweetness with more or less maple syrup or honey.
This drink can also be spiked with your favorite alcohol, such as rum or bourbon.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 220mg