Quick Sugar Free Pumpkin Eggnog Recipes

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

SUGAR FREE EGGNOG

Steps:

• Place Swerve and salt in a large bowl. Stir to combine.
• Add eggs and beat on medium with an electric mixer until smooth. (You can also beat by hand with a whisk.) Add the almond milk to the egg mixture and stir to combine.
• Pour into a large saucepan. Heat on medium while stirring CONSTANTLY with a wire whisk. This is very important because you don't want scrambled eggs. You just want it to heat all the way through. Whisk over heat for 6 or 7 minutes or until you see steam forming. (You can also use a food thermometer and heat to 160°F.)
• Remove from heat, then add the vanilla and nutmeg. Stir to combine, then pour into a pitcher and refrigerate until cold.
• Garnish with Swerve sweetened whipped cream, nutmeg and cinnamon sticks, if desired. Note: If you want to keep this recipe "dairy free", then omit the whipped cream garnish.
• Store covered in refrigerator for up to 3 days.

QUICK SUGAR-FREE PUMPKIN EGGNOG

Steps:

• Pour half-and-half into a microwave-safe measuring cup. Add cinnamon, clove, and nutmeg. Heat in the microwave for 1 minute. Stir. Microwave for 1 minute more.
• Mix eggs yolks in a bowl using a fork; add sucralose sweetener. Add 1 teaspoon of the half-and-half mixture to the egg yolk mixture. Repeat until all half-and-half has been incorporated. Remove clove and discard. Add pumpkin puree and pour eggnog back into measuring cup.
• Heat eggnog in the microwave for 30 seconds on low. Stir. Repeat heating and stirring 3 more times until slightly thickened.

PUMPKIN EGGNOG

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.