I love creating recipes so much and I wish I had more time because my head is very often full of ideas. Especially around the holidays. I get great enjoyment from recreating recipes and making them grain-free and GAPS legal.

My sister has settled into having Thanksgiving on the following Friday and I try to make it there even though there's not much I can eat except the turkey. There were about twenty people in attendance and at least half were twenty-somethings. There was “lite” eggnog to drink at the table, and they were asking what makes it light? One of the guys said it was made with skim milk. I don't think the commercial producers go that far, I actually think they use 2% instead of whole milk and cream.

I was telling them how the commercially produced stuff is just weird because it's so thick and sweet. But that's all they know, so the lighter version was weird to them.

In spite of my aversion to the thick eggnog, I've wanted to recreate it for those who prefer it.

I thought pumpkin [affiliate link] would work great to thicken, and this year I actually saw pumpkin eggnog in the store, so I thought this would be a perfect opportunity to combine the two flavors.

By the way, pumpkin worked wonderfully. You could also use butternut squash or winter squash. The pumpkin I used was a big white flat pumpkin which looked like a turban and it had no sweetness to it whatsoever. I believe this is why I had to use so much honey [affiliate link] to make it sweet. You should add honey one teaspoon at a time to sweeten it to your liking. I'm sure you could also use maple syrup if you prefer (and you are not doing GAPS).

I happened to have vanilla [affiliate link] made using bourbon whiskey, so I used that instead of my regular homemade vanilla (made with vodka).

Thick Pumpkin Eggnog Dairy-Free

2 small servings or 1 large serving

• 3/4 cup coconut milk [affiliate link] (I used homemade)
• 1/2 cup cooked pumpkin, winter squash or butternut squash
• 1 large whole egg
• 1 teaspoon regular or bourbon vanilla (make your own using bourbon whiskey instead of vodka)
• pinch sea salt [affiliate link]
• 2 tablespoons honey (or less)
• freshly grated nutmeg [affiliate link]

1. Add coconut milk, pumpkin, egg, vanilla and pinch of sea salt to a blender and mix 1-2 minutes.
2. Add honey to taste. The pumpkin I used had almost no sweetness to it so if you use butternut squash, you may already have a sweet tasting drink. I used two tablespoons to make it taste nice and sweet.
3. Grate nutmeg on top.
4. Serve and enjoy!

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker's Dozen 2 Pumpkin Treats.

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