Mini Eggnog Cream Pies
Get ready to dive into the rich, nostalgic flavors of the holidays with these easy mini eggnog cream pies. Featuring a rich, creamy eggnog filling in a buttery, tender crust, they’re the perfect festive treat. Check out the gluten free option, too!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free option
- Skill Level: Easy
If you love eggnog as much as I do, you have to try these mini eggnog cream pies. I’ve made Gluten Free Eggnog Cupcakes and a Gluten Free Eggnog Crumb Cake, but these mini pies might just (pun intended) take the cake.
The filling is so thick and creamy, loaded with the rich, nostalgic taste of eggnog, and the buttery crescent roll crust makes for the perfect vessel. If you have prepared your gluten free crescent roll dough in advance (or use canned crescent rolls if you aren’t free), then they can be whipped up in a snap. Frozen whipped topping and instant pudding mix keep the process nice and simple for a fabulously low-stress holiday baking experience. Get ready to add some Christmas magic to your dessert table!
Eggnog Cream Pies Perfect For the Holidays
I am SO excited about these festive eggnog cream pies, and I’m almost certain you will be too. Here’s why:
- Classic holiday flavor. Nothing screams Christmas quite like eggnog, and these mini cream pies are absolutely bursting with real eggnog flavor for a big ol’ hit of nostalgia.
- Easy to make. Thanks to instant pudding and whipped topping, these mini pies are so easy. Just keep a batch of crescent roll dough in the fridge or freezer! Perfect for taking the stress out of holiday hosting.
- Perfectly portioned. Forget slicing and serving. These 2-bite treats are already in single-serve form, making them ideal for holiday parties and gatherings.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Tap the arrow or scroll all the way down for the full recipe card with measurements.
- Gluten-free crescent roll dough – I have a fabulous recipe for Gluten-Free Crescent Roll Dough that can be made ahead so you can save the last-minute stress. If you’re not worried about gluten, you can use Pillsbury™ Crescent Rolls. Just be sure to seal the perforated edges before cutting the dough into squares.
- Eggnog – Opt for full-fat eggnog for the best results. If you want to make your own, even better, so long as you send me the recipe [wink]. I have used dairy free nog with good results too!
- Vanilla instant pudding and pie filling mix – Make sure it says “Instant” on the package. Traditional pudding mix won’t work. It’ll turn your eggnog filling gritty.
- Cool Whip – Cool Whip is so convenient, but if you want to make your own whipped cream, go for it. The one from my Strawberry Shortcake Recipe would be perfect.
How to Make Mini Eggnog Pies
Time to turn on the oven! Here’s a quick look at how to make these easy cream pies. You’ll find more thorough instructions in the recipe card below.
- Prep. Preheat oven to 375°F and grease a 24-cup mini muffin pan with nonstick.
- Make the dough. Prepare my gluten-free crescent roll dough.
- Slice. Unroll the dough and press it into a 12×9-inch rectangle. Cut the dough into 6×4 rows to make 24 squares.
- Bake. Gently press the dough squares into the mini muffin tins and bake for 12-16 minutes (6-8 minutes for the Pillsbury dough).
- Cool. Cool completely in the pan. If they puffed up too much in the oven, use the handle of a wooden spoon to press down the centers. Then transfer the pie shells to a wire rack.
- Make the filling. Whisk together the eggnog and vanilla instant pudding mix until it begins to thicken.
- Add volume. Gently fold in 1 cup of the Cool Whip.
- Pipe. Pipe the 1-2 tablespoons of the filling into each cooled crescent roll cup.
- Decorate. Pipe the remaining 1/2 cup Cool Whip onto the top of the mini pies.
Tips for Success
Striving for perfection? Have a look at the following tips and tricks:
- Grease thoroughly. When greasing the muffin tins, make sure you get every nook and cranny. Otherwise, I promise you your dough will stick.
- Handle with care. When pressing the dough squares into the muffin tins, do so gently so as not to tear the dough.
- Press. If the dough puffs up in the center of the muffin tins, you can use the handle of a wooden spoon to create a well in each (for the filling).
- Let ’em cool. Let the dough cool completely in the pan before piping in the filling. If the mini pie shells are too warm, they won’t hold together as well, and the filling will melt/lose volume.
- Fold gently. When folding the heavy cream into the pudding mixture, do so gently to maintain as much volume as possible.
How to Store Eggnog Pie
Honestly, I don’t love the idea of storing these at all. They are best served as fresh as possible. That said, you can arrange them in a single layer in an airtight container and store them in the fridge for up to 2 days. The crust will soften a bit, but they’ll still be delicious.
I do not recommend freezing mini eggnog cream pies. They don’t thaw well.
Variation Ideas
If you’re feeling creative, there are so many different ways to make this recipe your own. Here are a few ideas for you:
- Experiment with different pudding flavors. Feel free to substitute vanilla pudding mix with butterscotch or white chocolate pudding mix. Just be sure it’s instant pudding.
- Add a little crunch. Add a layer of crushed gluten-free graham crackers or gingerbread crumbs between the pudding filling and the Cool Whip topping if you’re craving some extra texture.
- Chocolate twist. Swap the vanilla pudding out for chocolate instant pudding and opt for chocolate Cool Whip. Dust the mini cream pies with cocoa powder and/or a smattering of mini chocolate chips. Chocolate AND eggnog? Yes please
- Strawberries and cream. Summer time? Swap the eggnog out for heavy whipping cream and the vanilla pudding out for strawberry instant pudding. Garnish with fresh slices of strawberry and enjoy.
- Sweet drizzle. Want to take things up a notch? Drizzle some Caramel Sauce or chocolate sauce over the finished pies.
More GF Holiday Dessert Ideas
It can be tough to follow a gluten-free diet around the holidays. Luckily, I’ve got plenty of delicious gluten-free dessert recipes to help you on your way:
Mini Eggnog Cream Pies
Ingredients
- 1 recipe gluten free crescent rolls or 1 can (8 oz) Pillsbury™ Crescent Rolls
- 1 cup eggnog
- 1 box 4-serving size vanilla instant pudding and pie filling mix
- 1 1/2 cups Cool Whip , divided (1 cup + 1/2 cup)
Instructions
- Preheat oven to 375°F and coat a 24-cup mini muffin pan with nonstick cooking spray.
- Prepare the dough for 1 recipe gluten free crescent rolls or open 1 can (8 oz) Pillsbury™ Crescent Rolls. Unroll the dough and press into 12×9-inch rectangle, sealing the perforated edges if using the canned crescent rolls.
- Using a pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
- Gently ease the squares into the mini muffin pan press down slightly in the middle.
- Bake 12-16 minutes for the gluten free dough or 6 to 8 minutes for the canned crescent rolls, or until edges are golden brown. Cool completely in pans, about 10 minutes.
- If the crescent rolls have puff up that they don't have an opening in the cups, use the handle of a wooden spoon to press down the middle and create a well in each cup. Remove them from the pan.
- In a medium bowl, beat 1 cup eggnog and 1 box 4-serving size vanilla instant pudding and pie filling mix with a whisk until it begins to thicken. Divide the 1 1/2 cups Cool Whip, and gently fold 1 cup Cool Whip into the pudding mixture.
- Transfer the pudding mixture to a piping bag or a plastic storage bag and cut off the tip. Fill each cooled cup with about 1-2 tablespoons pudding mixture.
- Put the remaining 1/2 cup Cool Whip into a piping bag or a plastic sandwich bag and seal. Cut the tip from one corner and pipe onto the top of the mini pies.
- Store in refrigerator.
Notes
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Do you think I could replace the CoolWhip with unsweetened homemade whip cream? Thanks!
You can definitely do that, Laura!
These little pies look delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Oh My Word!!! Anything eggnog and I’m all over it. Looking forward to trying these (if I hadn’t finished the carton last night)
What a delicious holiday idea- they also look so pretty!
What a cute and quick treat! With my gluten & dairy problems, there’s no way I could eat these, but I’ll need to try these for a holiday party!