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Nothing says holidays like the warm flavors of gingerbread! This gingerbread cream pie is the ultimate indulgence and it’s gorgeous too! A super fun holiday dessert.
If there is one dessert you should make this holiday season, I promise you it should be this gingerbread cream pie. It is SO easy to make (you only need to pre-bake the crust), has few ingredients, and is just way too delicious to not give it a whirl. It tastes like a soft, sweet gingerbread cookie, but it’s PIE! You won’t believe it unless you try it for yourself.
It’s super fast to make so you can get it done in a snap when you’re running out of time and didn’t plan enough dessert. And cream pies are SOOOO good!
You can make it ahead and store it in an airtight container for up to three days. But make sure to at least chill it overnight if you can.
All it takes is a store-bought crust that you bake and cool, some instant pudding, and a few things to add to it. It’s easier than you can imagine! If you don’t want to use instant pudding, you can make homemade too. Either way, use whole milk for the creamiest pies!
For some additional optional toppings, you could use crushed cookies, holiday sprinkles, or toasted nuts. Use your imagination! And you can get these cute little gingerbread cut outs on amazon if you want them. So sweet!
If you’re looking for more spicy holiday treats, check these out:
- Impossible crustless pumpkin pie
- Pumpkin chocolate chip muffins
- Pumpkin spiced coffee cake
- Pumpkin spice buttermilk donuts
- Pumpkin spice cheesecake parfait
For more creamy pie ideas, check these out:
I can’t wait to hear what you chose and how you like it!
- ● 1 large box instant vanilla pudding mix (5.25 oz size)
- ● 2 cups milk
- ● 2 tablespoons molasses ( or maple syrup)
- ● 1/2 teaspoon cinnamon
- ● 1/8 teaspoon ground nutmeg
- ● 1/4 teaspoon ginger
- ● 1/8 teaspoon ground cloves
- ● 1 1/2 cups heavy cream
- ● 1/4 cup powdered sugar
- ● 1 9 inch pie shell – baked
In a large mixing bowl, add vanilla pudding and milk, whip until mixture begins to thicken. Allow
to sit for 5 minutes, then add in spices and molasses and stir until fully combined.
In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold 1/3 of
the mixture into the gingerbread pudding mix and then pour into the baked pie shell.
Refrigerate for at least 2 hours to allow the pie to set up. Then top with remaining whipped cream.
Refrigerate pie until ready to serve
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 55mgSodium: 253mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 4g
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