No-Bake Eggnog Pudding Pie

by Erin

You favorite holiday beverage now in pie form. Since it’s no-bake, you can either make it boozy for an adult party of keep it kid friendly.

No-Bake Eggnog Pudding Pie 2

HAPPY 38th BIRTHDAY TO MY BROTHER ANDREW! While I won’t be able to share this pie with him today, I will see him tomorrow as our family gathers in Florida for my grandmother’s 100th birthday!! We will partake in our tradition of seeing a movie on Christmas Day, this year being Star Wars. Both my brother and I have already seen it but we’re never opposed to repeats. And then to continue the nerd-ity we also have tickets to Universal and Disney so that we can visit the full extent of Harry Potter World! Merry Christmas to me!! All the exclamation points today!!!

No-Bake Eggnog Pudding Pie 1

One year ago: December 2016 Stitch Fix #20 & Tips to Improve Your Next Fix

Three years ago: DIY Cookie Sheet Chalkboard

Four years ago: Hazelnut Baci Cupcakes

Five years ago: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Six years ago: Blizzard Oreo Stuffed Chocolate Cookies

Seven years ago: Buttermilk Pancakes


Serves 8



18 graham crackers, finely crushed (about 2-1/2 cups) or gingersnap cookies

4 Tbsp unsalted butter, melted


1 (8 oz.) package cream cheese, room temperature

1 pkg. (3.4 oz.) vanilla pudding

1-1/2 cups eggnog (boozy or regular)

2 (8 oz.) containers frozen whipped topping, thawed and divided

Ground cinnamon and nutmeg, for garnish


  1. In a medium bowl, stir the graham cracker crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
  2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the dry pudding mix and beat on low while slowly pouring in the eggnog. Gently fold in one container of whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Top with remaining whipped topping
  3. Sprinkle with cinnamon and nutmeg. Refrigerate until ready to serve.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie and I am a honey bee.

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