Why You’ll Love This Recipe
This pie delivers everything you love about gingerbread in a light, creamy form. The texture is velvety, the flavor is warm and balanced, and it pairs beautifully with whipped cream or even a drizzle of caramel. It’s make-ahead friendly, which means less stress during busy holiday dinners. Whether you serve it as a centerpiece for your Christmas dessert spread or simply enjoy it by the fire, Gingerbread Cream Pie is a comforting, elegant treat that everyone will adore.
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Gingerbread Cream Pie – A Festive Holiday Dessert Full of Warm Spices and Creamy Delight
- Total Time: 40 mins + chilling
- Yield: 8 servings
- Diet: Vegetarian
Description
This Gingerbread Cream Pie is a cozy holiday dessert that combines a buttery gingersnap crust, velvety spiced cream filling, and a fluffy whipped topping. It’s festive, creamy, and perfectly captures the warm flavors of gingerbread in pie form!
Ingredients
- For the Crust:
- 1 1/2 cups crushed gingersnap cookies
- 1/3 cup melted butter
- 2 tbsp brown sugar
- For the Filling:
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 cup molasses
- For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Crushed gingersnaps or cinnamon for garnish (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix crushed gingersnap cookies, melted butter, and brown sugar until combined. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then cool completely.
- Make the Filling: In a medium saucepan, whisk together brown sugar, cornstarch, salt, ginger, cinnamon, nutmeg, and cloves. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until thick and bubbly, about 6–8 minutes. In a small bowl, whisk egg yolks lightly, then slowly temper them by adding a few tablespoons of the hot mixture while whisking.
- Pour the tempered yolks back into the saucepan and cook for 2 more minutes, stirring constantly. Remove from heat and whisk in butter, vanilla, and molasses until smooth.
- Pour the filling into the cooled crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least 4 hours or overnight until firm.
- Prepare the Topping: In a large bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the chilled pie.
- Garnish with crushed gingersnaps or a sprinkle of cinnamon before serving.
Notes
- For a lighter version, use graham crackers instead of gingersnaps for the crust.
- Add a splash of rum or bourbon to the filling for an adult twist.
- Make ahead — the pie can be chilled up to 2 days in advance.
- Serve with caramel drizzle for extra indulgence.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Stovetop and Chilled
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust: Use a pre-baked graham cracker or gingersnap crust for easy assembly. The spiced crumbs add even more depth to the dessert.
Whole milk: Provides a creamy base for the filling.
Heavy cream: Adds richness and helps create that velvety, custard-like texture.
Egg yolks: Thicken the filling and give it a luscious, smooth body.
Brown sugar: Sweetens the pie while adding a subtle caramel flavor.
Molasses: The signature ingredient that gives the pie its deep, warm gingerbread taste.
Cornstarch: Ensures the filling sets perfectly without becoming too dense.
Butter: Adds richness and a silky finish to the filling.
Ground ginger: The star spice that defines the gingerbread flavor.
Cinnamon: Adds warmth and balance to the spice blend.
Nutmeg and cloves: Provide that classic holiday aroma and flavor depth.
Vanilla extract: Enhances the overall flavor and rounds out the spice profile.
Whipped cream: A light, fluffy topping that contrasts beautifully with the spiced filling.
Crushed gingersnaps or cinnamon for garnish (optional): Adds crunch and a decorative touch.
Directions
Start by baking your pie crust if it’s not already pre-baked, then allow it to cool completely.
In a medium saucepan, whisk together brown sugar, cornstarch, ginger, cinnamon, nutmeg, and cloves. Gradually whisk in milk and cream until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble—about 6–8 minutes.
In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot mixture into the yolks, whisking constantly to temper them. Pour the yolk mixture back into the saucepan and continue cooking for 2–3 minutes, until the filling thickens further. Remove from heat and stir in molasses, butter, and vanilla extract until smooth and glossy.
Pour the filling into the cooled crust and smooth the top with a spatula. Cover with plastic wrap, pressing it gently against the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
Before serving, top with a generous layer of whipped cream and sprinkle with crushed gingersnaps or a dash of cinnamon for garnish.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8–10 people.
Prep time: 15 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 35 minutes
Storage/reheating
Store the pie covered in the refrigerator for up to 4 days. It’s best served chilled. Avoid freezing, as the creamy filling can separate once thawed. For make-ahead prep, you can prepare the filling a day in advance and assemble the pie before serving.
Variations and Customizations
Gingersnap Crust: Use crushed gingersnap cookies mixed with melted butter for a deeper spiced crust.
Maple Gingerbread Pie: Replace some of the brown sugar with pure maple syrup for a subtle twist.
Bourbon Cream Pie: Add a tablespoon of bourbon to the filling for a warm, sophisticated flavor.
Chocolate Swirl: Drizzle melted chocolate into the filling before chilling for a mocha-gingerbread fusion.
Vegan Option: Use coconut milk and a plant-based crust with cornstarch and non-dairy butter substitutes.
Mini Pies: Make individual tart versions for parties or dessert platters.
Pumpkin Spice Blend: Add pumpkin pie spice instead of individual spices for a simpler prep.
Coconut Cream Topping: Replace whipped cream with coconut whipped cream for a dairy-free alternative.
Toasted Pecan Garnish: Sprinkle chopped toasted pecans on top for a nutty finish.
Caramel Drizzle: Add a drizzle of salted caramel sauce before serving for an indulgent touch.
FAQs
Can I use a store-bought crust?
Yes, graham cracker or gingersnap crusts both work perfectly and save time.
Can I use light molasses?
Yes, but dark molasses adds a deeper, more authentic gingerbread flavor.
How do I prevent the filling from being lumpy?
Whisk constantly and temper the eggs slowly to ensure a smooth consistency.
Can I make the filling ahead?
Absolutely—prepare it up to 24 hours in advance and store it covered in the refrigerator.
What if the pie doesn’t set?
It may need more chilling time. If it’s too loose, chill for an additional 2–3 hours.
Can I make it gluten-free?
Yes, simply use a gluten-free pie crust or crushed gluten-free cookies for the base.
What’s the best topping besides whipped cream?
Cream cheese frosting or a spiced whipped topping works beautifully.
Can I serve it warm?
It’s best served chilled, but slightly room temperature also works if preferred.
Can I add cream cheese to the filling?
Yes, blending in softened cream cheese creates a richer, cheesecake-like texture.
Can I make this without eggs?
Yes, use a cornstarch-based custard (extra tablespoon of cornstarch) and omit the yolks.
Conclusion
Gingerbread Cream Pie is the ultimate holiday dessert—rich, spiced, and delightfully creamy. It brings together everything you love about gingerbread in a luscious, pie form that’s as comforting as it is elegant. The smooth, molasses-infused filling paired with whipped cream and a buttery crust makes every bite taste like a cozy winter evening. Whether served at Christmas dinner or a festive gathering, this pie is sure to impress and become a new seasonal favorite. Once you make it, it just might earn a permanent spot on your holiday dessert menu.
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