Gingerbread Cream Pie Recipe

Introduction

This Gingerbread Cream Pie is a delightful twist on classic cream pies, blending warm spices with a creamy vanilla base. Perfect for holiday gatherings or anytime you crave a cozy, flavorful dessert.

Ingredients

• 1 box (5.1 oz) instant vanilla pudding mix
• 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 together the instant vanilla pudding mix and cold milk. Let the mixture sit for 3 minutes to thicken.
2. Step 2: Stir the molasses, cinnamon, nutmeg, ginger, and cloves into the thickened pudding mixture until fully combined.
3. Step 3: In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
4. Step 4: Gently fold one-third of the whipped cream into the pudding mixture to lighten it, then pour this filling into the prepared pie shell.
5. Step 5: Spread the remaining whipped cream evenly over the top of the pie. Optionally, sprinkle a pinch of nutmeg on top for garnish.
6. Step 6: Refrigerate the pie until ready to serve to allow the flavors to meld and the pie to set.

Tips & Variations

• For a deeper spice flavor, toast the ground spices lightly before adding to the pudding mixture.
• Use a graham cracker or ginger snap crust for an extra gingerbread touch.
• To make ahead, prepare the pie up to one day in advance and keep covered in the refrigerator.
• For a dairy-free version, try coconut cream whipped as a substitute for heavy cream and a dairy-free pudding mix.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly, but do not leave it out longer to prevent spoilage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade vanilla pudding instead of instant mix?

Yes, you can substitute homemade vanilla pudding, just ensure it is fully chilled and thickened before adding the molasses and spices.

How do I blind bake a pie shell?

To blind bake, line the pie shell with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes, then remove the weights and bake for another 5–7 minutes until golden and fully baked.

Gingerbread Cream Pie Recipe

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★★★★★

4.7 from 90 reviews

This Gingerbread Cream Pie combines the warm, spicy flavors of gingerbread spices with a creamy vanilla pudding base and whipped cream topping, all nestled in a crisp, pre-baked pie shell. The molasses and aromatic spices like cinnamon, nutmeg, ginger, and cloves create a festive and comforting dessert perfect for holiday gatherings or anytime you crave a seasonal treat.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Filling

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

Whipped Cream Topping

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

Pie Shell

• 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. After thickening, stir in 2 tablespoons of molasses along with 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves until well incorporated to achieve the gingerbread flavor.
2. Make the whipped cream: In a separate bowl, whip 1 1/2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form. This will be used both to lighten the pudding mixture and as a topping.
3. Combine and fill: Gently fold one third of the whipped cream into the spiced pudding mixture to lighten the texture. Pour this mixture into the pre-baked 9-inch pie shell, spreading it evenly.
4. Top the pie: Spoon or pipe the remaining whipped cream over the pudding layer to create a smooth, fluffy topping. Optionally, sprinkle a little ground nutmeg on top for an extra touch of spice and visual appeal.
5. Chill and serve: Refrigerate the pie until it is fully set and chilled, preferably for several hours or overnight. Serve chilled for the best texture and flavor experience.

Notes

• Use a store-bought or homemade 9-inch pie shell that has been blind baked to prevent sogginess.
• The spices can be adjusted to taste, adding more or less depending on your preference for gingerbread intensity.
• For extra decoration, consider adding a sprinkle of cinnamon or a dollop of whipped cream before serving.
• Ensure heavy cream is cold before whipping to achieve maximum volume.
• Refrigerate the pie for at least 4 hours to allow it to fully set and develop flavors.

Keywords: gingerbread cream pie, instant vanilla pudding, molasses pie, holiday dessert, no-bake pie, whipped cream pie