Easy Eggnog Mini Pies

• Baking & Spices

  • 1 Dough
  • 1/4 tsp Nutmeg, ground
  • 2 cups Topping, whipped
  • 1 3.4-ounce package Vanilla instant pudding mix

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog

Found on meatloafandmelodrama.com

Description

Directions

• Preheat oven to 400 degrees
• Spray 2 12-cup muffin tins with non-stick cooking spray 
• Cut out circles from pie crusts using the rim of a small glass, and place circles into the muffin cups, pressing lightly to form sides for the crusts
• Prick crusts lightly with fork, then bake for about 10 minutes or until light golden brown. Remove from oven and allow to cool completely
• In a medium mixing bowl, mix the eggnog and pudding mix with electric mixer until slightly firm and thick. 
• Mix in nutmeg, then fold in whipped topping, using a spatula, until well combined  
• Spoon filling into pie crusts, and refrigerate until firm or ready to serve. Top with additional nutmeg and whipped cream or whipped topping, if desired