Festive Gingerbread Cream Pie Recipe – Easy No-Bake Holiday Dessert
Delight your holidays with this creamy Gingerbread Cream Pie—rich spices, no-bake ease, and perfect for Christmas or Thanksgiving.
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.