Print Recipe

Pumpkin Eggnog Danish

This Pumpkin Eggnog Danish is a deliciously easy holiday brunch dish packed with a pumpkin eggnog and cream cheese filling made with Hood Pumpkin Eggnog.
Prep Time1 hr
Cook Time20 mins
Pastry Cream Chill Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Danish Recipes, Eggnog Recipes, Thanksgiving Breakfast
Servings: 10 servings
Author: Sues

Ingredients

  • 4 oz. cream cheese, room temperature
  • 2 Tbsp brown sugar
  • 2 Tbsp Hood Pumpkin Eggnog
  • 1 sheet puff pastry
  • 1 batch Pumpkin Pastry Cream (recipe below)
  • 1 large egg, lightly beaten
  • Pumpkin Eggnog Icing (recipe below)

Pumpkin Pastry Cream

  • 3/4 cup Hood Pumpkin Eggnog
  • 1/2 cup pumpkin puree
  • 2 large egg yolks
  • 2 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg

Pumpkin Eggnog Icing

  • 1/2 cup confectioners' sugar
  • 1 1/2 Tbsp Hood Pumpkin Eggnog

Instructions

  • Pre-heat oven to 400 degrees.
  • In the bowl of a mixer or in a large bowl with a hand mixer, beat cream cheese and brown sugar together for about 2 minutes until light and fluffy. Mix in Hood Pumpkin Eggnog.
  • Place puff pastry sheet on large piece of lightly floured parchment paper and roll out into a rectangle about 1/4" thick.
  • Spread cream cheese mixture down the center of the puff pastry. Spread pumpkin pastry cream over the cream cheese. 
  • Cut 1" diagonal strips down each side of the puff pastry. Fold the top of the pastry down and then alternating from left to right, fold the strips over in a braiding pattern. Fold the bottom of the pastry up.
  • Brush with the lightly beaten egg and bake for about 18-21 minutes, until danish is golden brown
  • Let danish cool and then drizzle with pumpkin eggnog icing and slice.

Pumpkin Pastry Cream

  • In a small saucepan over low heat, heat Hood Pumpkin Eggnog until it's scalding hot, but not yet at a boil.
  • In a separate small bowl, mix together pumpkin puree, egg yolks, brown sugar, cornstarch, cinnamon, ginger, allspice, and nutmeg.
  • Add half of the hot eggnog to the pumpkin mixture, whisking constantly. Then, pour the pumpkin mixture into the saucepan with the remaining eggnog. Stir for 1-2 minutes until mixture is thickened and comes to about 170 degrees.
  • Place pumpkin pastry cream in a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pastry cream. Place in fridge to chill completely.

Pumpkin Eggnog Icing

  • In a small bowl, whisk confectioners' sugar and Hood Pumpkin Eggnog together until well combined.