Nana's Pumpkin Eggnog

• 4 cups milk (for slim eggnog, use nonfat milk)
• 1 cup pumpkin puree
• 7 eggs
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• Spiced rum
• 1 teaspoon vanilla extract
• Optional topping: whipped cream

Bring milk and pumpkin puree to boil in a heavy saucepan. In a large bowl, whisk together eggs and sugar. Slowly pour milk mixture into eggs stirring constantly to avoid cooking the eggs. Pour mixture back into the saucepan, add cinnamon and ground nutmeg; cook over medium heat, stirring constantly until it coats the back of your spoon. Pour custard through a sieve (strainer) into a clean bowl, stir in cream, vanilla, and spiced rum.

Cool and chill for at least 4 hours and up to 24 hours. Top with whipped cream and a sprinkle of nutmeg if desired.