Whisk egg yolks in a medium bowl.

Simmer Milk: In a medium saucepan add cream, milk, sugar, pumpkin puree, pumpkin pie spice, nutmeg and salt and stir. Cook over medium heat until mixture reaches a bare simmer.

Temper Eggs: Scoop a ladle-full of the hot milk mixture and slowly drizzle it into the beaten egg yolks, while stirring, to gradually heat the eggs. Repeat with another ladle-full of simmering milk.

Combine: Pour the mixture back into the saucepan on the stove. Whisk for a few seconds, until it reaches 160 degrees F on a thermometer. Remove from heat and stir in vanilla (and alcohol, if using). Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.

Refrigerate until chilled. If you’d like a thinner eggnog, stir a little extra milk in before serving.

Serve with a dollop of fresh whipped cream and a sprinkle of cinnamon on top, if desired.

Store in the fridge for up to one week.