Nestles Pumpkin Nog Recipes

Steps:

• In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; top with whipped cream if desired. Serve immediately.

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

Steps:

• Place pumpkin, evaporated milk, honey and cinnamon in blender container; cover.
• Blend until smooth.
• Add ice cream and rum; blend until smooth.
• Sprinkle with nutmeg.
• Serve immediately.

Steps:

• Combine pudding, 2 cups milk, vanilla and sugar substitute in a bowl; mix according to pudding directions.
• Pour into a half gallon container with tight fitting lid.
• Add 3 cups milk; shake well.
• Add evaporated milk and shake.
• Add remaining milk; shake well.
• Chill.

Steps:

• In a blender or food processor, blend the pumpkin, ice cream, milk, cinnamon, nutmeg, and mace in batches.
• Pour into individual cups.
• Top with whipped cream and a sprinkle of nutmeg.

Steps:

• In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 20-25 minutes or until golden brown., In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls.