This easy Gingerbread Pie is a no bake dessert recipe perfect for serving during the Christmas holidays or as a Thanksgiving dessert.
A delicious alternative to pumpkin pie for the holiday table. After all, how many of those can anyone eat?
How to Make Gingerbread Cream Pie
This no bake pie is easy to make. Here I will guide you through the simple prep for the gingerbread flavor holiday pie recipe or jump down to the printable recipe card.
The recipe makes 8 servings.
Prep Time: 20 Minutes Chill Time: 4 hours Total Time: 4 hours 20 mins
Ingredients:
Here is all you need to make the easy gingerbread pie.
- 1 box instant vanilla pudding mix (5.1 oz.)
- 2 cups cold milk
- 2 tablespoons molasses,
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 9 inch graham cracker pie crust
- thawed whipped topping (such as Cool Whip) or whipped cream for top of the pie
Instructions:
In a large bowl, whisk vanilla pudding with milk. Let sit 5 minutes to thicken.
Stir in molasses and spices.
In a stand mixer with whisk attachment, whip heavy whipping cream until stiff peaks form. Mix in powdered sugar.
Fold in the pudding mixture. Pour the gingerbread pie filling into the pie crust and place in the fridge to firm up for 3-4 hours.
To serve: Garnish the gingerbread pie with whipped cream or whipped topping. Go extra festive and top the pie with Eggnog Whipped Cream!
Variations on the Recipe
A few simple change ups you may prefer when making this pie recipe.
- If you prefer a baked pie shell, that will work out fine. Simply blind bake your crust until fully cooked and light golden brown. Pour in your filling once cooled.
- For a more cheesecake flavor, whip together an 8 ounce block of softened cream cheese and ½ cup of the milk, then whip vanilla pudding and remaining milk into the cream cheese mixture. Proceed with the rest of the recipe as written.
Storing the Pie
Cover the gingerbread cream pie well with plastic wrap and store in the refrigerator. The refrigerated pie will be good for 2-3 days. Although it is food safe a day or two longer than that, the texture of the pie crust will no longer be appealing.
Make your own Pie Crusts
If you don’t want to get the ready made graham cracker pie crust, making your own is pretty easy. You can even make a Gingerbread crust.
You will need these ingredients to make your pie crust and an 8-9 inch pie pan:
- 1 ½ cups graham cracker crumbs, crushed ginger snaps to make a Gingerbread Pie Crust (use food processor to pulse the cookies until a sand-like texture)
- ¼ cup of sugar reduce sugar by half if using cookies
- ⅓ cup of melted butter
Mix all three ingredients together and spread out in 8-9 inch deep dish pie plate. Press firmly but gently with a spoon, spatula or measuring cup bottom to smooth surface. Refrigerate until the crust is firm. Don't add the filling until cool.
If you enjoyed this pie, you may also want to try these easy holiday dessert recipes.
- Want more gingerbread treats? Try my Gingerbread Loaf Cake with Eggnog Glaze, Gingerbread Muffins Recipe or Gingerbread Cupcake Recipe.
- My Million Dollar Pie Recipe is also no bake and a delicious pie option or go fun and retro with an easy Kool Aid Pie!
- For a more casual sweet Hot Chocolate Dip is a fun choice.
- Bought too much cranberry sauce? Make my super easy Cranberry Dump Cake.
- Perhaps a loaf of quick bread, such as my Butternut Squash Bread or Starbucks Banana Bread Recipe.
Gingerbread Pie
Ingredients
- 5.1 oz. box instant vanilla pudding mix
- 2 cups cold milk
- 2 tablespoons molasses unsulphered
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 9 inch graham cracker pie crust
- cool whip or whipped cream optional for to top pie
Instructions
- Whisk together the vanilla pudding and milk in a large mixing bowl. Let rest for 5 minutes to thicken. Stir in the spices and molasses.
- In a stand mixer with whisk attachment, whip heavy whipping cream until stiff peaks form. Mix in powdered sugar to sweeten and stabilize.
- Fold the pudding mixture into the whipped cream.
- Pour the pie filling into the pie crust. Chill in the refrigerator for at least 3-4 hours to firm up before serving.
- Decorate top the pie with whipped topping or add a dollop of whipped cream when serving each slice of pie.
Jacqueline says
I love ❤️ all the flavours of gingerbread so you can count me in
Dannii says
I love anything with gingerbread and this pie was amazing.
Tara says
Such a fun pie! I loved all the flavors and how everything is no bake. Definitely a perfect option for the holidays.
kushigalu says
Perfect easy pie recipe for the holiday. Thanks!
Rachna says
The gingerbread pie was delectable and love that it is a no bake recipe as well.