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Gingerbread Cream Pie

Overhead view of Gingerbread cream pie with whipped cream

Needing a last minute treat to take to your holiday gathering? Make this Gingerbread Cream Pie! It’s so rich and scrumptious that everyone will think you’ve spent hours on it, but you’ll be the only one who knows just how easy this came together.

Slice of Gingerbread cream pie with whipped cream

Like Gingerbread Cookies in Pie Form

Yes, you read that right! This pie actually tastes like gingerbread cookies, but in a creamy and dreamy pie form. It’s hard to believe, so you’ll just have to make it and find out!

No Bake Filling

One of the best things about this pie is just how easy the filling is. While the crust is baking, you can have the filling literally whipped up in about 10 minutes. Again… You read that correctly. JUST 10 MINUTES. We know we’re shouting at you, but we just can’t contain our excitement! Once the pie crust is done baking and cooled, add the filling, chill for a minute, and you’re good to go.

How to Make Gingerbread Cream Pie

Blind Bake the Crust

Making this pie requires a few simple steps. First up… Blind baking the crust!

What does it mean to blind bake a crust?

It might sound a little intimidating to “blind bake” a crust, but all it means is to bake the pie crust before adding the filling. If using a store-bought pie crust, you’ll simply prick the crust with a toothpick or fork, and bake.

If using a homemade pie crust, you’ll want to weight the crust down so that it doesn’t puff up. To do this, you’ll add the rolled out pie dough to a pie plate, cover with aluminum foil, and add weights to the top of it. You can use pie weights, rice, or even sugar!

Make the Filling

While the crust is baking, you’ll want to make your filling. You’ll want to whip the vanilla pudding with the milk and let it sit for about 3 minutes to thicken. Stir in the molasses and spices. In another bowl, whip the powdered sugar and heavy whipping cream together until stiff. Fold one third into the pudding mixture and set aside the rest for the topping!

Add the filling to the pie crust once the crust has completely cooled down.

Garnish the Top

There are several ways to garnish this pie, but our favorite way is to make a “whipped cream wreath”. Take the leftover whipping cream and spoon it on the edges of the pie. Once the whipped cream wreath is made, sprinkle some more cinnamon or nutmeg on top!

Gingerbread cream pie with whipped cream

Gingerbread Cream Pie Storage Directions

Store this pie by covering it with plastic wrap and placing it in the fridge for up to 3 days. If you’re making this ahead of time, and don’t want the top to get smashed down by the plastic wrap, stick toothpicks around the edge of the pie and then covering it with the plastic wrap. It works like a charm!

We don’t recommend freezing this pie, because it won’t thaw very nicely.

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Slice of Gingerbread cream pie with whipped cream

Gingerbread Cream Pie

Prep Time 15 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 1318 kcal

Equipment

  • 9" pie plate

Ingredients
  

  • 5.1 oz instant vanilla pudding mix 1 small 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
  • 9 inch pie crust blind baked

Instructions
 

  • In a large bowl, whip vanilla pudding with milk. Sit 3 minutes to thicken, then stir in molasses and spices.
  • In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold one third into pudding mixture and then pour into baked pie shell. 
  • Top with remaining cream, sprinkle with a little nutmeg for garnish {optional}. Refrigerate until ready to serve.

Nutrition

Calories: 1318kcalCarbohydrates: 138gProtein: 17gFat: 77gSaturated Fat: 30gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gCholesterol: 67mgSodium: 1080mgPotassium: 410mgFiber: 6gSugar: 25gVitamin A: 757IUVitamin C: 1mgCalcium: 153mgIron: 6mg
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