Gingerbread Cream Pie

This holiday no-bake Gingerbread Cream Pie is made with a gingersnap cookie crust, topped with a creamy filling spiced with warm flavors like cinnamon, ginger & cloves. The festive season calls for winter dessert that capture the essence of holiday flavors!

Prep Time25

Chill Time4

Total Time4 25

Course: Dessert, No-Bake Dessert, pie

Cuisine: American

Keyword: Gingerbread Cream Pie

Servings: servings

Calories: 536kcal

Author: Jessica & Nellie

Ingredients

Gingersnap Cookie Crust:

12 oz ginger snap cookies crushed into crumbs
2 TBSP brown sugar
8 TBSP butter melted

Gingerbread Cream Filling:

8 oz cream cheese softened
½ cup brown sugar packed
¼ cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves
2 TBSP molasses unsulphered original, not blackstrap
8 oz whipped topping thawed

Instructions

Crust: Crush the cookies in a zip locked bag, using a rolling pin. Or you can use a food processor if you have one.
In a medium size bowl mix the gingersnap crumbs, brown sugar, and melted butter until the crumbs are coated in the butter. 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 cream cheese, sugars and vanilla extract until smooth. Add in the cinnamon, ginger, cloves, and molasses. Mix until the spices and molasses are completely incorporated. Add in the whipped topping and mix again at low speed, until the filling is well combined.
Chill: 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!

Notes

Store leftover pie covered in the fridge for up to 5 days.

Pie can be frozen and thawed in the fridge prior to serving.

Nutrition