Pumpkin EggNog
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 234.5
- Total Fat: 9.4 g
- Cholesterol: 30.3 mg
- Sodium: 112.5 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.3 g
- Protein: 6.8 g
View full nutritional breakdown of Pumpkin EggNog calories by ingredient
Introduction
To make this less fat, use fat free half and half. I calculated the calories with regular half and half and with eggbeaters.This is also delicious when soy creamer is used for the half and half. To make this less fat, use fat free half and half. I calculated the calories with regular half and half and with eggbeaters.
This is also delicious when soy creamer is used for the half and half.
Number of Servings: 6
Ingredients
-
4 eggs or equivalent EggBeaters
1 Tablespoon Vanilla Extract
1/2 cup honey
2 cups Half and Half
¼ teaspoon Nutmeg
¼ teaspoon Mace
¼ teaspoon Allspice
¼ teaspoon Pumpkin Pie Spice
2 ½ teaspoon Cinnamon
1 tablespoon starch
½ cup pumpkin
Directions
Regular EggNog
Ingredients
Directions
Mix all ingredients in blender until creamy. Pour into enamel pan.
Cook on medium-low heat until thickens and coats back of wooden spoon.
DO NOT USE metal spoon or pot.
Let sit in the refrigerator for 4 hours to let flavors mellow and blend.
Makes 3 cups. Serving is 1/2 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user NRVLAURA.
Ingredients
Directions
Mix all ingredients in blender until creamy. Pour into enamel pan.
Cook on medium-low heat until thickens and coats back of wooden spoon.
DO NOT USE metal spoon or pot.
Let sit in the refrigerator for 4 hours to let flavors mellow and blend.
Makes 3 cups. Serving is 1/2 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user NRVLAURA.