Homemade Pumpkin Spice Eggnog (Better Than Store-Bought!)

When the weather turns crisp and the leaves start showing off their golden hues, I can’t help but crave cozy drinks that feel like a hug in a mug. While traditional eggnog is usually reserved for December, I decided to give it a fall twist with a splash of pumpkin and warm spices. This homemade pumpkin spice eggnog is rich, creamy, and full of autumn flavor, I might just skip the store-bought stuff forever.

What I love most about this recipe is how quick and simple it is. Everything goes straight into the blender, no fussing over the stove or whisking endlessly. In less than a minute, you’ve got a smooth, velvety drink that’s perfectly spiced and lightly sweetened with maple syrup or honey. Serve it chilled over ice for a refreshing treat, or warm it gently for an ultra-comforting sip on a chilly day.

You can make it exactly how you like it. Keep it classic with whole milk and cream, or swap in oat milk and coconut cream for a dairy-free version that’s just as indulgent. It’s festive enough for holiday gatherings, yet simple enough to whip up for an everyday pick-me-up. Honestly, once you try this pumpkin spice eggnog, you might find yourself making it long before and after the holidays.

Ingredients

• 4 cups milk (whole, 2%, or a creamy plant-based milk like oat or almond) – This is the base that keeps your eggnog smooth, creamy, and perfectly sippable.

• 2 cups heavy cream (or full-fat coconut milk for dairy-free) – Adds that luxurious, velvety texture we all love in a good eggnog.

• 2/3 cup maple syrup or honey – Naturally sweetens the drink with a warm, cozy flavor.

• 2/3 cup pumpkin purée (not pie filling) – Brings that rich pumpkin goodness for a true fall twist.

• 6 large pasteurized eggs – The secret to a thick, rich eggnog that feels extra indulgent.

• 2 teaspoons vanilla extract – Rounds out the flavor with a sweet, aromatic note.

• 2 teaspoons pumpkin pie spice – Infuses every sip with warm, autumn spices.

• 1/2 teaspoon ground nutmeg – A classic eggnog touch that pairs perfectly with the pumpkin.

• Pinch of salt – Balances all the sweetness and brings the flavors together.

• Optional toppings: whipped cream, cinnamon, or extra nutmeg – A little garnish goes a long way to make it look and taste extra festive.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Place all the ingredients into a blender.

2. Blend on high for 45 seconds to 1 minute, until the mixture is smooth, creamy, and slightly frothy.

3. Serve right away over ice, or chill in the fridge if you prefer it extra cold.

4. Top with whipped cream and a dusting of cinnamon or nutmeg for a festive finish, if desired.

My Favorite Ways to Enjoy a Pumpkin Spice Eggnog

• Poured over ice in a big festive mug while I curl up with a cozy blanket and a good book.

• Gently warmed on the stove for a toasty, hug-in-a-mug kind of drink on a chilly night.

• Spiked with a splash of bourbon or rum for a grown-up holiday treat.

• Frothed in my milk steamer and poured into coffee for the dreamiest pumpkin spice eggnog latte.

• Topped with extra whipped cream and a heavy sprinkle of cinnamon when I’m feeling a little extra.

• Served in small glasses at a fall gathering, bonus points if they’re rimmed with cinnamon sugar.

Serving & Storing

• Serve it chilled over ice for a refreshing sip, or warm it gently for a cozy, comforting drink.

• Add whipped cream and a sprinkle of cinnamon or nutmeg right before serving for that festive touch.

• If you’re making it ahead, store it in a covered pitcher or jar in the fridge, it tastes even better after a few hours when the flavors have mingled.

• Give it a quick stir before pouring, as some of the spices may settle at the bottom.

• Enjoy within 2–3 days for the freshest flavor and creamiest texture.

FAQs

Can I make this eggnog dairy-free?
Absolutely! Swap the milk for oat or almond milk and use full-fat coconut milk instead of cream. It’s just as creamy and delicious.

Do I have to use raw eggs?
This recipe uses pasteurized eggs, which are safe to consume. If you prefer, you can also use a carton of pasteurized liquid eggs.

Can I make it ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge because the flavors blend together beautifully. Just give it a stir before serving.

Can I serve it warm?
Definitely. Heat it gently on the stove over low heat until warmed through, just don’t let it boil, or it could curdle.

How long will it last in the fridge?
It’s best enjoyed within 2–3 days for the freshest flavor and creamiest texture.