Gingerbread Cream Pie

This Gingerbread Cream Pie is light, fluffy, and packed with cozy holiday flavor thanks to molasses, cinnamon, ginger, and nutmeg. It’s a no-bake filling tucked into a crisp crust and topped with whipped cream.

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Prep Time 15

Course Dessert

Cuisine American

Servings 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. Allow to sit for 3 minutes to thicken.
Stir in molasses, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
Fold in one third into pudding mixture and then pour into baked pie shell.
Top with remaining cream, spreading to form an even layer.
Sprinkle with a little nutmeg for garnish (optional).
Refrigerate until ready to slice and 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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