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Pumpkin Eggnog
from the kitchen of Sharmagne Leland-St. John

12 eggs, separated
1 cup superfine caster sugar, separated
5 cups heavy cream
1 750 m.l bottle of rum
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ cup pumpkin puree
Whipped cream for topping
Fresh grated nutmeg

In a large bowl, beat the egg yolks until creamy.
Gradually add half the sugar, beat at high speed
until thickened. Stir in the cream, rum, vanilla,
cinnamon and pumpkin puree. Place in the refrigerator
to chill for at least two hours. Beat the egg whites
until soft peaks form, gradually adding the remaining
½ cup of sugar.  Continue beating until stiff peaks.
form. Fold the egg whites into the chilled pumpkin-
rum mixture. Serve in a punch cup and garnish with
freshly grated nutmeg and a dollop of whipped cream.

 

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