Ingredients
Scale
- 4 cups milk whole, 2%, or a 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 see ingredient notes above for more info and choices
Instructions
- Combine all ingredients in a blender.
- Blend on high for about 45 seconds to 1 minute until smooth and creamy.
- Serve immediately over ice, or chill in the fridge for a colder drink.
- Top 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 sweetness with more maple syrup or honey if desired.
Add a splash of bourbon or rum for an adult version.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg