Pumpkin Eggnog

Step 1: Place a lrg glass or stainless steel bowl in the freezer.

Step 2: Using an electric mixer, whip egg yolks in a different lrg bowl (a spouted bowl is best). Whip until the yolks lighten in color. Drizzle in 1/4 cup sugar & keep mixing. Add pumpkin purée & whip until incorporated.

Step 3: Continue whipping & slowly drizzle in milk & cream. Add bourbon plus nutmeg, whip until well-blended & set aside. Rinse off electric mixer beaters.

Step 4: Remove bowl from freezer & add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.

Step 5: Fold the egg whites into the yolk mixture OR you may also slowly pour the egg yolk mixture into the egg whites while mixing w/the hand mixer set to low. (If not using a spouted bowl, alternate between pouring & mixing to avoid splattering).

Step 6: Serve immediately in small glasses w/extra nutmeg grated on top. For a thicker eggnog, allow mixture to sit in the fridge for about 1 hr. Eggnog will store well for up to 3 dys in the fridge. If storing & serving later, remix w/electric hand mixer or whisk prior to serving.