The Best Gingerbread Pie (Easy, No-Bake Recipe)

Gingerbread Pie is a must-have dessert for your holiday festivities! This creamy gingerbread pie brings the warm, inviting flavors of gingerbread to a lusciously smooth cream filling, creating a pie mirrors a soft, sweet gingerbread cookie.

Gingerbread Pie

Do you love the flavors of gingerbread? Me too!

You’ve had gingerbread before but have you ever had it in a pie form before? This super easy to make Gingerbread Pie will give you all those gingerbread spice flavors but with a creamy pie filling enveloped with a graham cracker crust.

During the holiday season, my family enjoys making gingerbread houses, which sparked a delicious idea: why not transform this festive tradition into a pie?

My easy, creamy, and delicious Gingerbread Pie was born!

This pie is not just a dessert; it’s a celebration of holiday spirit in pie-form, perfect for Christmas dinner!

This Gingerbread Pie recipe has become a must-make holiday dessert, bringing the joy of gingerbread houses to our table in a new and exciting way.

It’s the perfect choice for those looking to switch things up from the traditional pumpkin pie, offering a unique dessert that embodies the spirit of the holiday season.

Why You’ll Love Gingerbread Pie

If you love the taste of gingerbread cookies, then this easy gingerbread cream pie needs to be on your Thanksgiving and Christmas menus! It’s a no bake gingerbread pie that’s easy to make using a store-bought graham cracker crust, pudding mix, and fresh whipped cream. 

• No Baking Required: This easy gingerbread pie doesn’t require any baking! You can simply mix the ingredients, pour them into the crust, and let it chill.
• Quick Preparation: With a few simple steps and common kitchen tools like a large mixing bowl and a whisk, you can have this pie ready to chill in no time. It’s ideal for last-minute holiday desserts.
• Delicious Holiday Flavor: The combination of molasses, cinnamon, nutmeg, ginger, and cloves brings the classic holiday gingerbread flavor to this pie. It’s like enjoying a festive gingerbread cookie in pie form!
• Customizable: You can easily customize this pie by adding your own twist, like a sprinkle of gingersnap cookies on top or mixing in some cream cheese into the filling for extra richness.
• Creamy and Smooth: The heavy whipping cream and instant pudding mix create a filling that’s smooth and creamy, resulting in one of the creamiest pies you’ll ever taste, with a fine crumb graham cracker crust that complements the rich filling.

Ingredients for Gingerbread Pie

• Instant Vanilla Pudding Mix: This is the key ingredient for our gingerbread pie filling. It makes the pie creamy and adds a sweet vanilla flavor that pairs well with the spices. If you can’t find vanilla, try a butterscotch pudding mix for a different but enjoyable taste.

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• Milk: Whole milk is best for the creamiest texture, but you can use any milk you have on hand.

• Molasses: Adds the classic, deep flavor that’s essential for anything gingerbread. For the best gingerbread flavor, use dark or blackstrap molasses.

• Spices – Cinnamon, Nutmeg, Ginger, Cloves: These spices are key for creating that warm, holiday gingerbread taste. If you’re short on any of these, pumpkin pie spice can be a good substitute as it contains most of these spices.

• Heavy Cream: This is whipped into the filling and topping, making the pie extra lush and creamy. 

• Powdered Sugar: It sweetens the whipped cream. You can adjust the amount based on your preference for sweetness.

• Graham Cracker Pie Crust: The convenience of a pre-made crust makes this recipe easy and quick! If you prefer, you can make your own crust with crushed graham crackers and melted butter.

• Whipped Topping or Homemade Whipped Cream: This is used for the topping. Homemade whipped cream will give the best flavor and texture, but store-bought whipped topping can be used for convenience.

How To Make Gingerbread Pie

1. Prepare the Pie Filling: In a large mixing bowl, combine vanilla pudding mix with milk. Use a whisk to mix them thoroughly until well combined. Allow this mixture to sit for about 5 minutes.
2. Add Flavor: Once the pudding has thickened, stir in molasses to infuse that deep, rich gingerbread flavor. Follow this by adding the spices which will enhance the festive aroma and taste of your pie.
3. Whip the Cream: In a separate bowl, whip the heavy whipping cream using an electric mixer or stand mixer until it reaches a thick and creamy consistency with soft peaks. The whipped cream creates a light and fluffy texture that makes cream pies so amazing.
4. Sweeten the Cream: Gradually mix in the powdered sugar to the whipped cream. This not only adds sweetness but also helps stabilize the whipped cream, making it easier to fold into the pudding mixture.
5. Fold in Pudding Mixture: Carefully fold the pudding mixture into the whipped cream. This step requires a gentle hand to ensure you don’t deflate the whipped cream, keeping the pie filling light and airy.
6. Fill the Pie Crust: Pour the combined filling into a pre-baked pie crust. For a festive gingerbread pie, using a gingerbread crust enhances the overall flavor and theme of the dessert.
7. Chill: Place pie in the refrigerator. For best results, keep it in the refrigerator for 8 hours to let the filling firm up. It’s perfect for preparing a day in advance because it needs to chill anyway. 
8. Add the Final Touch: Before serving, add some whipped topping or homemade whipped cream to the top of the pie. Sprinkle some gingerbread cookie crumbs or graham crumbs on the whipped cream if you’d like. Your gingerbread pie is now ready to be served!

Variations and Customizations to Flavors

Here are some creative twists on the original recipe:

• Pumpkin Gingerbread Pie: Add some pumpkin puree to the pudding mix for a festive twist. Combine with a teaspoon of vanilla extract and an extra dash of cinnamon to enhance the flavor.
• Gingersnap Cookie Crust: Instead of a graham cracker pie crust, use gingersnap cookies. Pulse the cookies in a food processor until you have a fine crumb, then mix with melted butter and press into a 9-inch pie plate.
• Chocolate Gingerbread Pie: Stir in half a cup of melted dark chocolate into the pudding mix before folding in the whipped cream.
• Mini Gingerbread Pies: Instead of one large pie, make individual mini pies using muffin tins.
• Caramel Gingerbread Pie: Drizzle caramel sauce over the top of the pie before serving. You can also mix a quarter cup of caramel into the pie filling for a sweet, gooey surprise.
• Spiced Rum Gingerbread Pie: Add a tablespoon of spiced rum to the pudding mixture for an adult version of this holiday pie. The rum adds warmth and depth to the gingerbread flavor.
• Gingerbread Pie with Pecan Topping: Before serving, sprinkle some chopped candied pecans on top of the pie.

Storage

To store your gingerbread pie recipe, follow these simple steps:

1. Cover the pie tightly with plastic wrap. Make sure the wrap adheres to the edges of the pie to seal out air.
2. Store the wrapped pie in the refrigerator for 3-4 days (if it lasts that long!).

Freezing Gingerbread Pie

If you’re not planning to serve your gingerbread pie within a couple of days, you can freeze it for longer storage.

1. First, freeze the pie uncovered until solid. Then, wrap it in a second layer of plastic wrap followed by a layer of aluminum foil. This method prevents freezer burn and keeps the gingerbread flavor intact.
2. When you’re ready to enjoy your gingerbread pie, thaw it in the refrigerator overnight. Remove the aluminum foil but keep the pie in its plastic wrap while it thaws to maintain moisture.
3. If you have used a whipped topping or homemade whipped cream for garnish, it’s best to add these after the pie has thawed, just before serving, to ensure they’re at their freshest and most appealing.

More Desserts to Love

• Easy Peach Cake
• Old-Fashioned Sad Cake
• Baked Pecan Pie
• Peach Blueberry Crisp
• Cheesecake Pancakes
• Red Velvet Cookie Cake
• Caramel Apple Cheesecake Bars
• Mini Cookie Dough Cheesecake

Print Pin

Gingerbread Pie

Prep Time 20 minutes minutes

Ingredients

• 5.1 Oz box instant vanilla pudding
• 2 Cups cold milk
• 2 Tbsp molasses
• 1/2 Tsp cinnamon
• 1/8 Tsp nutmeg
• 1/4 Tsp ginger
• 1/8 Tsp cloves
• 1-1/2 Cups heavy cream
• 1/2 Cup powdered sugar
• 9 Inch prepared graham cracker pie crust

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 till it resembles whipped topping. Mix in powdered sugar. Fold in the pudding mixture. Pour into the pie crust and place in the fridge until ready to serve.
• When ready to serve top with whipped topping.