Gingerbread Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/gingerbread-cream-pie-recipe/
