Go Back
Bruleed Pumpkin Eggnog | Taste and Tipple

Brûléed Pumpkin Eggnog

Course Drinks
Cuisine Canadian
Keyword Brûléed Pumpkin Eggnog, Eggnog, Rum
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings 6
Author Yvonne Langen


  • 4 eggs
  • cup granulated sugar divided
  • 1 ½ cups whipping cream 35%
  • 1 cup whole milk 3.25%
  • ½ cup aged Jamaican rum (optional - exclude for non-alcoholic version)
  • 3 tbsp pumpkin purée not pumpkin pie filling
  • ¼ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • Garnish: grated nutmeg


  1. Carefully separate yolks and whites into separate bowls.
  2. Place egg yolks in a large bowl. Add 3.5 tbsp sugar. Whisk until pale.
  3. Pour cream and milk into a medium saucepan. Set over medium heat until warm and steaming. Slowly whisk about half of cream mixture into egg mixture, then whisk that mixture into cream mixture in saucepan. Set over medium heat.

  4. Cook, stirring frequently, for 1 to 3 minutes until mixture coats back of a spoon or first bubble pops. Remove from heat and whisk in pumpkin purée, cinnamon and vanilla extract. Strain into a large bowl or container, then cool completely. Slowly whisk in rum. Refrigerate for about 1 hour until chilled.

  5. When mixture is chilled, beat egg whites with remaining sugar until soft peaks form when beaters are lifted.
  6. Reserve 1⁄2 cup of egg white mixture to top eggnog. Refrigerate until ready to serve.
  7. Whisk remaining egg white mixture into cooled egg yolk and rum mixture. Refrigerate until chilled. If making ahead, eggnog will keep well, covered and refrigerated, for up to 2 days.
  8. Just before serving, stir eggnog. Pour into heatproof glasses. Top each glass with a couple spoonfuls of reserved egg white mixture. Using a torch, lightly brûlée tops of each drink until fragrant. Sprinkle with freshly grated nutmeg.