Gingerbread Cream Pie
Gingerbread Cream Pie is a delicious, almost-no-bake pie. Just bake the crust a few minutes is all. Mix up this fluffy, creamy gingerbread filling in minutes and chill. A wonderful Holiday Pie!
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Servings: 8
Calories: 496kcal
Equipment
- 9” Pie Pan
- Rubber Spatula (or Silicone)
Ingredients
Crust
- 2 ½ cups Crushed Gingersnaps Crumbs
- ¼ cup Brown Sugar
- ¾ cup Salted Butter melted
Filling
- 1 3.4-oz box Instant Vanilla Pudding
- 2 cups Whole Milk cold
- 1 teaspoon Ginger (powder)
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- ⅛ teaspoon Cloves
- 3 Tablespoons Molasses* (or Honey, Maple Syrup)
- 2 cups Whipped Topping (such as Cool Whip®)
Instructions
Crust
- Preheat the oven to 350°F. Spray a 9” pie pan with baking spray, then set aside.
- In a large mixing bowl, combine gingersnap crumbs and brown sugar. Add in the melted butter and mix well, until the texture is a moist crumb.
- Transfer the mixture into the bottom of the prepared pie pan and press down evenly.
- Place into the preheated oven on the center rack and bake for 8-10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before adding in the filling.
Filling
- In a large mixing bowl whisk together pudding and cold milk. Whisk for 2 minutes, until soft-set.
- Whisk in the ginger, cinnamon, nutmeg, salt and cloves. Next, mix in the molasses.
- Fold in the whipped topping using a rubber spatula. Spoon the mixture into the cooled crust and lightly cover with plastic wrap.
- Place into the fridge to chill for 4-6 hours, or overnight.
- To serve, you can top with additional whipped topping and crushed gingersnap pieces.
Notes
*Molasses Substitution
Using a substitution will alter the flavor.Storage
Pie may be stored in an airtight container in the fridge for up to 4 days.To Reduce Calories
Try a sugar-free or light version of the pudding and the whipped topping. Use low-fat milk.Nutrition
Calories: 496kcal