mini eggnog pies

Name: Mini Eggnog Pies
Prep time: 1 h 15 min
Cook time: 10 min
Yield: 32
Cuisine: American
Ingredients: 1 box(es) vanilla instant pudding (3.4 oz); 2 cup(s) eggnog; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) freshly ground nutmeg; 1 2/3 cup(s) ground or crushed ginger snaps; 2 tablespoon(s) melted butter; 1 tablespoon(s) ground chili powder; 1/4 cup(s) dark chocolate shavings

(3 RATINGS)

1.08K Pinches 10 Photos

Bre Van Patten

Vale, OR

Updated on Dec 15, 2025

These are great for holiday parties or family get-togethers! For Christmas, I wanted to make an eggnog pie, but when I looked for a recipe, I didn't find many, so I decided to make my own. Everyone who tried them said they were beautiful and amazingly delicious. You can use butterscotch pudding, too.

Rate

A plate and platter of Mini Eggnog Pies.

Blue Ribbon Recipe

These bite-sized mini eggnog pies are fabulous! Chili in the crust mixed with the ginger snaps gives the crust a little bit of heat, but it's not overpowering. The crust is a nice complement to the spiced eggnog pudding filling. Topping these pies with dark chocolate and an extra sprinkle of chili powder is a tasty touch. Festive and full of Christmas spice, these will be a wonderful two-bite dessert for a holiday gathering.

— The Test Kitchen

prep time 1 Hr 15 Min

cook time 10 Min

method Refrigerate/Freeze

yield 32 serving(s)

Ingredients

1 box vanilla instant pudding (3.4 oz)
2 cups eggnog
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 2/3 cups ground or crushed ginger snaps
2 tablespoons melted butter
1 tablespoon ground chili powder
1/4 cup dark chocolate shavings

How To Make mini eggnog pies

Step 1

Preheat oven to 350 degrees F. In a medium mixing bowl, whisk together pudding mix and eggnog. Just follow the directions on the pudding box in regards to whisking time. When thickened, whisk in cinnamon and nutmeg, then set in the freezer.

Step 2

If you haven't already, blend cookies in a food processor. When cookies are finely ground, pulse in a quarter tablespoon of ground chili powder. Then pour in melted butter and pulse until well incorporated.
Step 3

Now, in this step, I pre-purchased mini paper cupcake liners. (The liners should be small enough to be bite-sized.) Place them on a cookie sheet. I used my mini ice cream scooper and scooped about half a scoop into each tin. If you don't have a mini ice cream scooper, you could use a tablespoon, and fill it 3/4 of the way for each tin. After putting a scoop in each liner, use the back of the scoop to push the cookie mixture down, to fit the sides of the liners - turning them into mini pie shells.
Step 4

Put it into the oven. Bake for 10 minutes, or until slightly browned. Then pull out and set aside to cool.
Step 5

Remove pudding mixture from freezer. Do a quick whisk to make the mixture smooth again. With a mini ice cream scoop (or I used a piping bag with a star tip, for a much prettier end result), put one scoop of pudding mixture into each mini pie shell (now cooled).
Step 6

Garnish with a sprinkle of chili powder. Cover and refrigerate until ready to serve. Also, these can be made ahead and frozen. Good in the freezer for about a week if in a sealed container.
Step 7

Garnish with shaved dark chocolate right before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 68 kcal, carbohydrates: 10 g, cholesterol: 11 mg, fat: 3 g, fiber: 0 g, protein: 1 g, saturated fat: 1 g, sodium: 70 mg, sugar: 6 g, unsaturated fat: 1 g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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