Countdown 8 Eggnog Pumpkin Milk Shake With Cinnamon Wafer Cookies Recipes

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PUMPKIN PIE EGGNOG



Pumpkin Pie Eggnog image

A delicious twist to a holiday treat.

Provided by Bobbie Susan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 8h15m

Yield 8

Number Of Ingredients 13

12 egg yolks
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
½ cup light brown sugar
½ cup white sugar
¼ cup maple syrup
¼ cup evaporated milk
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 pinch salt
2 cups milk
1 tablespoon brandy, or as needed

Steps:

  • Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
  • Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
  • Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 43.3 g, Cholesterol 395.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 17.3 g, Sodium 220.5 mg, Sugar 37.3 g

CINNAMON WAFER COOKIES



Cinnamon Wafer Cookies image

Provided by Aaron McCargo Jr.

Time 20m

Yield 1 (9- by 13-inch) cookie

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
Pinch nutmeg
3 egg whites, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
  • In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

PUMPKIN EGGNOG CHEESECAKE



Pumpkin Eggnog Cheesecake image

Make and share this Pumpkin Eggnog Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 15

20 gingersnaps
1/2 cup walnuts
2 tablespoons sugar
2 tablespoons butter, melted
4 large eggs, separated
1 (16 ounce) can solid-pack pumpkin (not pumpkin-pie mix)
2 (8 ounce) packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup prepared eggnog
1 tablespoon cornstarch
walnuts (to garnish)

Steps:

  • Preheat oven to 350°F Spray 9" by 3" springform pan with nonstick cooking spray.
  • In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.
  • In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.
  • In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour & 30 minutes or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.
  • In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled.

Nutrition Facts : Calories 304.1, Fat 22.7, SaturatedFat 11.6, Cholesterol 129.7, Sodium 237.3, Carbohydrate 19.1, Fiber 0.9, Sugar 7.1, Protein 7.6

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