- Beat egg yolks well. Beat in half of the sugar.
- Beat egg whites until stiff peaks form. Beat remaining sugar into whites.
- Fold yolks into egg whites.
- Gently stir in heavy cream, whole milk, bourbon, and Sea Island Spice Rum.
- Fold in pumpkin purée and finish by blending until smooth in blender.
- Chill before serving. Serve with whipped cream and fresh nutmeg.