Celebrate the festive season with a dessert that combines the warm, cozy flavors of gingerbread with a luscious, creamy filling. This Gingerbread Cream Pie is like biting into a soft gingerbread cookie, but in the form of a rich, creamy pie. Perfect for Thanksgiving, Christmas, or any winter gathering, this pie will impress your family and friends while giving your dessert table a delightful holiday twist.
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Ingredients
For the Filling:
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- 5.1 oz instant vanilla pudding mix (1 box)
- 2 cups cold milk
- 2 tablespoons molasses
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- 1½ cups heavy cream
- ¼ cup powdered sugar
For the Crust:
- 1 pre-baked 9-inch pie shell (store-bought or homemade)
Instructions
- Prepare the Pudding Base:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk.
- Allow the mixture to sit for 3 minutes to thicken.
- Stir in molasses, cinnamon, nutmeg, ginger, and cloves until fully combined.
- Whip the Cream:
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold one-third of the whipped cream into the pudding mixture to lighten it.
- Assemble the Pie:
- Pour the pudding mixture into the pre-baked pie shell and smooth the top with a spatula.
- Spread the remaining whipped cream over the pie.
- Optional: Sprinkle a pinch of nutmeg on top for garnish.
- Chill and Serve:
- Refrigerate for at least 8 hours or overnight to allow the pie to set.
- Slice and serve chilled.
Pro Tips
- Use a 9-inch pie plate for the perfect serving size.
- For best results, make the whipped cream topping just before serving.
- Blind bake homemade pie crusts to prevent sogginess.
- For an extra festive touch, sprinkle crushed gingerbread cookies on top.
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Why This Recipe Works
- Soft and Creamy: The pudding base creates a velvety smooth texture.
- Rich Flavor: Molasses and warm spices capture the essence of classic gingerbread.
- Easy Prep: No-bake filling saves time, making it ideal for holiday entertaining.
- Make-Ahead Friendly: Can be prepared a day or two in advance.
Substitutions & Variations
- Dairy-Free Option: Use oat milk and vegan whipped topping instead of regular milk and cream.
- Cool Whip Substitute: Pre-made whipped toppings work well if you’re short on time.
- Alternative Crusts: Graham cracker, Biscoff cookie, or ginger snap crusts complement the flavors beautifully.
- Spice Twist: Adjust cinnamon, nutmeg, and ginger to taste for more warmth or intensity.
Make-Ahead, Storage & Reheating Guide
- Refrigeration: Store pie in the fridge for up to 4 days, tightly wrapped in plastic or foil.
- Freezing: Double-wrap pie and freeze for up to 1 month. Thaw overnight in the fridge.
- Serving: Remove from fridge shortly before serving; avoid leaving it out for more than 2 hours.
Serving Ideas
- Serve with a dollop of extra whipped cream and a sprinkle of nutmeg.
- Pair with a hot cup of coffee, tea, or mulled cider for cozy winter nights.
- Garnish with crushed gingerbread cookies or chocolate shavings for a festive presentation.
Nutrition (Per Serving Estimate)
- Calories: 401 kcal
- Carbohydrates: 41g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 13g
- Sugar: 26g
- Fiber: 1g
- Sodium: 254mg
- Vitamin A: 755 IU
- Calcium: 122mg
Frequently Asked Questions
Can I use Cool Whip instead of homemade whipped cream?
Yes! Cool Whip or other store-bought whipped toppings work perfectly.
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How long should I chill the pie?
Refrigerate for at least 8 hours for best results. Overnight chilling works best.
Can I make it ahead of time?
Absolutely. Prepare up to 2 days in advance, but add whipped cream topping just before serving.
Can I use a different crust?
Yes! Graham cracker, ginger snap, or Biscoff cookie crusts pair wonderfully with this filling.
What size pie plate is ideal?
A 9-inch pie plate works perfectly for this recipe.
This Gingerbread Cream Pie is a holiday must-have! Its creamy texture, warm spices, and festive appearance make it a standout on any dessert table. Perfect for Thanksgiving, Christmas, or cozy winter evenings, it’s a dessert everyone will love and remember.
Festive Gingerbread Cream Pie Recipe – Easy No-Bake Holiday Dessert
Ingredients
For the Filling:
- 5.1 oz instant vanilla pudding mix (1 box)
- 2 cups cold milk
- 2 tbsp molasses
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 1½ cups heavy cream
- ¼ cup powdered sugar
For the Crust:
- 1 pre-baked 9-inch pie shell (store-bought or homemade)
Instructions
Prepare the Pudding Base:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk.
- Allow the mixture to sit for 3 minutes to thicken.
- Stir in molasses, cinnamon, nutmeg, ginger, and cloves until fully combined.
Whip the Cream:
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold one-third of the whipped cream into the pudding mixture to lighten it.
Assemble the Pie:
- Pour the pudding mixture into the pre-baked pie shell and smooth the top with a spatula.
- Spread the remaining whipped cream over the pie.
- Optional: Sprinkle a pinch of nutmeg on top for garnish.
Chill and Serve:
- Refrigerate for at least 8 hours or overnight to allow the pie to set.
- Slice and serve chilled.
Notes
- Can be customized with different crusts or vegan ingredients.
- Make ahead to save time during busy holidays.
- A creamy alternative to pumpkin pie for festive gatherings.
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