Gingerbread Cream Pie Recipe

Introduction

This Gingerbread Cream Pie brings together the warm, comforting flavors of the holidays in a creamy, no-bake dessert. With spices like cinnamon, ginger, and cloves, it’s a delicious twist on classic vanilla pudding that’s perfect for any festive occasion.

Ingredients

• 5.1 oz instant vanilla pudding mix (1 box)
• 2 cups cold milk
• 2 tablespoons molasses
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 9 inch pie shell (blind baked)

Instructions

1. Step 1: In a large bowl, whisk the instant vanilla pudding mix with cold milk. Let it sit for 3 minutes to thicken, then stir in the molasses and all the spices: cinnamon, nutmeg, ginger, and cloves.
2. Step 2: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold one third of this whipped cream into the pudding mixture to lighten it.
3. Step 3: Pour the pudding and whipped cream mixture into the blind baked pie shell. Spread evenly.
4. Step 4: Top the pie with the remaining whipped cream, smoothing it over the surface. Optionally, sprinkle a little nutmeg on top for garnish.
5. Step 5: Refrigerate the pie until thoroughly chilled and set, about 2 hours, before serving.

Tips & Variations

• Use homemade or store-bought pie crust; blind baking ensures a crisp base that won’t get soggy.
• Adjust spices to your taste—add more ginger or cinnamon for a bolder gingerbread flavor.
• For extra texture, sprinkle crushed ginger snaps or toasted nuts on top before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain the cream’s texture. Refrain from freezing as the pudding texture may change once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of cold milk?

Yes, regular milk works fine, but using cold milk helps the pudding set more quickly and evenly.

Do I have to blind bake the pie shell?

Blind baking the pie shell ensures it stays crisp and doesn’t become soggy from the creamy filling, so it’s recommended for the best texture.

Gingerbread Cream Pie Recipe

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★★★★★

4.7 from 138 reviews

This Gingerbread Cream Pie is a delightful no-bake dessert combining the warm, cozy flavors of gingerbread spices with a creamy vanilla pudding filling. Featuring a spiced pudding base enriched with molasses and folded with whipped cream, all set in a crisp pre-baked pie shell, this pie offers a perfect balance of lightness and rich holiday flavors, ideal for festive gatherings or any time you crave a comforting treat.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pudding Mixture

• 5.1 oz instant vanilla pudding mix (1 box)
• 2 cups cold milk
• 2 tablespoons molasses
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves

Whipped Cream Topping

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar

Crust

• 1 9 inch pie shell (blind baked)

Instructions

1. Prepare the pudding base: In a large bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whip the mixture thoroughly and let it sit for 3 minutes to thicken. Then stir in molasses and the spices—cinnamon, nutmeg, ginger, and cloves—until fully incorporated for a warm gingerbread flavor.
2. Whip the cream: In a separate bowl, whip the heavy cream along with powdered sugar until it forms stiff peaks, creating a light and sweet whipped cream that complements the pudding base.
3. Combine pudding and cream: Gently fold one-third of the whipped cream into the pudding mixture to lighten it. Pour this creamy filling into the pre-baked pie shell, spreading it evenly.
4. Top and garnish: Spread the remaining whipped cream over the pudding layer. Optionally, sprinkle a pinch of nutmeg on top for extra aroma and festive decoration.
5. Chill and serve: Refrigerate the pie until it is fully set and chilled, at least 2 hours, before serving to ensure the best texture and flavor.

Notes

• This pie requires a pre-baked pie shell; be sure to blind bake the crust before assembling.
• You can adjust the molasses quantity to taste if you prefer a sweeter or more robust gingerbread flavor.
• For a decorative touch, consider adding whipped cream rosettes or a sprinkle of cinnamon on top.
• Ensure heavy cream is very cold before whipping for best results.
• Refrigerate leftovers and consume within 3 days for optimal freshness.

Keywords: Gingerbread cream pie, no-bake pie, holiday dessert, vanilla pudding pie, molasses pie, spiced pie, Christmas dessert