Happy November!

I’ve whipped up a super cute, and super affordable little holiday treat, thanks to the great value of  Whole Foods 365 Every Day Value line of products! 

~I give to you, “Ginger Snap Eggnog Pumpkin Pies”…in an adorable, pop-in-your-mouth size.

This recipe is proof that you can create a delicious and entertaining dessert, made with quality ingredients without breaking the bank.  The little surprise, spicy snap of the cookie, compliments the creamy, eggnog filled pumpkin pie in the most amazing way EVER!  This is the ultimate little indulgence for your holiday table!  

Thanksgiving is our favorite holiday for many reasons. From the abundance in food to time off spent with friends and family, it simply is the best. As the ever growing number of folks join your table this year, you will no doubt encounter special dietary needs. This can make it challenging to know what to serve. Whole Foods Market has great tips and recipes to help accommodate everyone sitting ‘round your table this Thanksgiving – from gluten free to vegan, we’ve got options!

And if you’re more of a party-goer this season, it’s helpful to be prepared with easy hostess gifts, quick appetizers and tasty desserts. But it’s hard to know where to splurge and where to save, so here are a few of our favorite save vs. splurge comparisons to help:

· Splurge: Diestel Organic Turkey $3.68/lb – The best bird you can buy!

· Save: Cranberry Apple Pear Crostata- Baked in house this tender, flaky treat is a must. $7.99

· Save: 365 Everyday Value Winter Blend coffee- Hosting guests? The family that caffeinates together, stays together!

· Splurge: Herve Mons Cheese- Simply the best expression of French cheese available in the U.S.

What you’ll need for 12 pies:


A cupcake baking tin

365 brand Ginger Snaps..one per pie..plus a few or sprinkling on the top

365 brand Whipped Topping

365 brand Pumpkin Puree…unsweetened (15 oz.)

3/4 cup sugar

1 tbsp. Pumpkin Pie Spice

1 1/4 cup Egg Nog…OR Cream/Half and Half

2 eggs, beaten


In a medium bowl combine the pumpkin, eggs, eggnog, pumpkin pie spice, and sugar…mix until well combined…

Place one ginger snap into the bottom of each cupcake well…the cookie DOES NOT need to completely cover the bottom, it will most likely be smaller, and that’s fine…the pie will bake around it! 🙂

Now pour the mixture over each cookie, about 3/4 of the way up the sides.

Bake them at 350 degrees, for approx. 35-40 minutes, or until they don’t jiggle..lol

Let them cool before attempting a removal, trust me.

Gently remove the mini pies from the pan, top them with whipped topping and a dash of ginger snap crumbs for good measure!  ~Enjoy! 🙂

I am a Whole Foods Market Blogger Ambassador and this post was inspired by their monthly themes and gift cards received to purchase ingredients for posts of my choosing. I am not compensated by Whole Foods Market for my blog posts and am free to post whatever I see fit to my own blog.

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