6 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup canned pure pumpkin
1 teaspoon vanilla extract
4 1/2 cups milk
1/4 teaspoon ground nutmeg
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, pumpkin, vanilla and milk. Stir nutmeg into the mixture. Pour all ingredients into blender and mix. Pour into glasses, and garnish with nutmeg.
*Use caution when consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Pregnant women, young children, the elderly should not consume raw eggs. source