GINGERBREAD CREAM PIE

This holiday no-bake Gingerbread Cream Pie is made with a gingersnap crust & filled with a creamy blend of brown sugar, cream cheese, molasses, cinnamon, ginger & cloves! The festive season calls for winter dessert that captures the essence of holiday flavors!

No-Bake Christmas Pie recipe offers a delightful blend of textures and tastes, it stands out as an inviting dessert that complements any holiday feast. With its gingersnap cookie crust and creamy filling infused with spices, this is the perfect holiday pie recipe for Thanksgiving or Christmas!

Why you’ll love this recipe

• Amazing flavor & texture: The gingersnap cookie crust adds a crisp texture that pairs beautifully with the creamy filling. Our pie filling is infused with warm spices like cinnamon, ginger, and cloves. These flavors create a cozy atmosphere that evokes festive memories.
• Easy to prepare: Preparation is simple, making it a hassle-free option for gatherings. With no baking required, it saves time while still impressing guests. This pie can be made ahead of time, allowing for stress-free entertaining.
• Festive holiday treat: This dessert is not only delicious but also visually appealing, making it a wonderful centerpiece for any holiday table. Serving suggestions include adding whipped cream or a sprinkle of nutmeg on top for extra appeal.

No-Bake Gingerbread Cream Pie Ingredients

Gingersnap Cookie Crust

Ginger snap cookies: For the base of this crust, you will need one 12-oz package of ginger snap cookies, crushed into crumbs.

Brown sugar: Give the crust a sweeter taste by adding 2 TBSP of brown sugar.

Butter: Bind the crust together using 8 TBSP of butter, melted.

Gingerbread Cream Filling

Cream cheese: Using one 8-oz package of cream cheese, softened, is the creamy, tangy base of the filling.

Brown sugar: Add ½ cup of brown sugar, packed, for an amazing depth of flavor.

Powder sugar: For more sweet taste, you need ¼ cup of powdered sugar.

Vanilla extract: Enhance the incredible flavors in this recipe by adding 1 tsp of vanilla extract.

Cinnamon: Use 1 tsp of ground cinnamon to give the pie filling a nice warm spiced taste.

Ginger: For more festive flavors, add 1 tsp of ground ginger.

Cloves: ½ tsp of cloves adds a subtle flavor with notes of sweet bitterness.

Molasses: Use 2 TBSP of molasses (unsulphered original, not blackstrap) to give this filling a rich, warm, and sweet flavor 

Whipped topping: You need 8-oz of whipped topping, thawed, to give the filling a fluffy, light texture.

How to make Gingerbread Cream Pie

Crust

Get started by crushing the cookies in a zip locked bag, using a rolling pin. Or you can use a food processor if you have one.

Then in a medium size bowl mix the gingersnap crumbs, brown sugar, and melted butter until the crumbs are coated in the butter.

Proceed to press the crumbs into a 9-inch pie dish firmly, then freeze it for 15 to 20 minutes.

Pie filling

In a large bowl, use an electric mixer to combine the softened cream cheese, sugars, and vanilla extract until smooth.

Note: If you don’t use softened cream cheese, the filling will be lumpy. No one wants a lumpy cream pie.

Next add in the cinnamon, ginger, cloves, and molasses. Continue mixing until the spices and molasses are completely incorporated.

After that add in the whipped topping and mix again at low speed, until the filling is well combined.

Chill

Now spoon the pie filling into the frozen pie crust and smooth out the top of the pie. Cover it with plastic wrap and chill for at least 4 hours or until the pie filling has set.

Top off the pie with whipped cream and gingerbread cookies, if desired, and serve chilled. Enjoy!

How long is this no-bake pie good for?

This pie can be kept in the refrigerator for up to 4 days when covered with plastic wrap.

For longer storage you can freeze the pie by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

What is the best way to create a cookie crust that holds together?

To ensure a gingersnap cookie crust holds together effectively, start by finely crushing the cookies. Mix them with melted butter, using a ratio of about two tablespoons of butter for every cup of crushed cookies. Press the mixture firmly into the pie dish to create a solid base.

Are there any substitutions for the filling spices that will complement the ginger flavor?

For those looking to substitute spices in the filling, cardamom and nutmeg can be excellent options that enhance the ginger flavor without overpowering it. A pinch of allspice can also add depth. Adjust the quantities to taste while keeping the balance in mind.

Can I make a dairy-free version of Gingerbread Cream Pie?

Yes, a dairy-free version of Gingerbread Cream Pie can be made using coconut cream or a dairy-free whipped topping in place of traditional cream. Make sure to choose dairy-free gingersnap cookies for the crust.

Try more of our favorite no-bake holiday recipes here:

• RICE KRISPIE COCONUT SNOWBALLS
• PECAN PIE FUDGE
• NO BAKE CARAMEL APPLE CHEESECAKES
• TURTLE FUDGE
• GINGERBREAD SNOWMAN TRUFFLES
• PUMPKIN PIE KRISPIE TREATS
• NO-BAKE HOT CHOCOLATE CHEESECAKES
• EASY OREO BALLS
• BUCKEYE BALLS CANDY
• NO BAKE PUMPKIN PIE
• NO-BAKE CRANBERRY CHEESECAKE
• CINNAMON MARBLE FUDGE
• CHRISTMAS CHOCOLATE CARAMEL CUPS
• EASY CHOCOLATE PEPPERMINT PATTIES
• PEPPERMINT OREO FUDGE
• OLD FASHIONED POTATO CANDY

Gingerbread Cream Pie is a gingersnap cookie crust base, filled with sweet, creamy, warm spiced filling that is perfect for the holiday season! This winter dessert is an incredible blend of taste & texture, a wonderful addition to any holiday dessert table.