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Gingerbread Cream Pie

Gingerbread Cream Pie: Your No-Bake Holiday Bliss

Gingerbread Cream Pie is a delightful no-bake dessert that captures the essence of holiday gingerbread cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pkg Instant Vanilla Pudding Mix Can substitute with homemade vanilla pudding if desired.
  • 2 cups Cold Milk Whole or 2% milk is recommended for extra creaminess.
  • 1/2 cup Molasses Choose dark or light; avoid blackstrap for a milder taste.
  • 1 tsp Cinnamon Freshly grated is preferable for stronger flavor.
  • 1/4 tsp Nutmeg Can substitute with allspice if needed.
  • 1 tsp Ground Ginger Ground ginger is best for flavor.
  • 1/4 tsp Ground Cloves Omit if sensitive to strong spices.
For the Topping
  • 1 cup Heavy Cream Half-and-half can be used, but won't achieve the same stiffness.
  • 2 tbsp Powdered Sugar Granulated sugar can be an alternative if needed.
For the Crust
  • 1 9-inch Pie Crust Blind-baked; both store-bought and homemade are great options.

Equipment

  • oven
  • Mixing Bowl
  • electric mixer
  • Spatula
  • Pie Carrier

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Take a 9-inch pie crust and use a fork to prick the bottom and sides. Bake the crust for 12-15 minutes until golden brown and cool completely.
  2. In a large mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Whisk for about 2-3 minutes until it thickens. Gently fold in molasses, cinnamon, nutmeg, ground ginger, and ground cloves until evenly mixed.
  3. In a separate bowl, pour in 1 cup of heavy cream and add 2 tablespoons of powdered sugar. Using an electric mixer, whip on medium-high speed until stiff peaks form, about 3-5 minutes. Reserve one-third for topping.
  4. Gently fold the whipped cream into the gingerbread filling mixture until fully incorporated. Pour this filling into your cooled pie crust and spread it evenly.
  5. Cover the pie with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the filling to set properly.
  6. Just before serving, take the reserved whipped cream and spread it over the top of the pie. Dust lightly with cinnamon or nutmeg for a festive look.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Make sure your pie crust is completely cooled before adding the filling to prevent it from melting. For a charming finish, pipe the reserved whipped cream in decorative swirls or dollops on top.

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