Gingerbread Cream Pie: A Silky, Spiced Holiday Showstopper

Why You’ll Love This Recipe

Gingerbread Cream Pie brings together everything comforting about the holiday season: warm spices, silky creaminess, and an irresistible cookie crust. This dessert offers the nostalgic flavor of classic gingerbread but transforms it into a smooth, luscious pie that requires no rolling pins, no complicated layers, and no baking beyond the crust (if you choose to bake it at all). I once tried this recipe using coconut milk instead of whole milk, and it added a subtle richness that paired beautifully with the ginger and molasses. The filling is luxuriously soft while still holding its structure, making it perfect for slicing cleanly at festive gatherings. Whether you prepare it ahead to save time or serve it fresh from chilling, this pie consistently impresses. Its balance of spice, sweetness, and cream ensures it becomes a seasonal staple for anyone who tries it.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Gingerbread Cookies
Crushed gingerbread cookies form the crust, offering robust spice and a satisfying crunch. They create a fragrant, flavorful base that complements the creamy filling without overwhelming it.

Butter
Melted butter binds the cookie crumbs together, helping the crust hold its shape. It also adds a rich layer of flavor that deepens as the pie chills.

Cream Cheese
This ingredient gives the filling its smooth, velvety body. Cream cheese balances the sweetness while lending a slight tanginess that pairs wonderfully with warm spices.

Heavy Cream
Whipped into soft peaks, heavy cream lightens the filling and creates a luxurious texture that melts in the mouth.

Molasses
Molasses provides the deep, signature gingerbread flavor. It adds richness and an earthy sweetness that anchors the entire dessert.

Brown Sugar
Brown sugar enhances caramel notes in the filling. Its moisture content helps maintain a creamy, cohesive texture.

Ground Ginger
Ground ginger provides that recognizable gingerbread warmth. It adds just the right amount of spice to keep the pie lively and aromatic.

Cinnamon
Cinnamon contributes sweetness and depth, blending smoothly with the ginger for a traditional holiday spice profile.

Nutmeg
A small amount of nutmeg brings a subtle nuttiness that enhances the complexity of the pie without overpowering it.

Vanilla Extract
Vanilla adds a gentle floral sweetness, rounding out the spice blend and smoothing the filling’s overall flavor.

Directions

Begin by preparing the crust. Crush the gingerbread cookies into fine crumbs and combine them with melted butter until the mixture resembles damp sand. Press this firmly into a pie dish, forming an even bottom and sides. You may bake the crust for a few minutes to set it or simply chill it for a no-bake option.

To make the filling, beat the cream cheese until smooth, ensuring no lumps remain. Add molasses, brown sugar, cinnamon, ginger, nutmeg, and vanilla, mixing until the blend becomes silky and aromatic. In a separate bowl, whip heavy cream into soft, billowing peaks. Gently fold the whipped cream into the spiced cream cheese mixture, working slowly to maintain the airy texture.

Pour the filling into the chilled crust and smooth the top with a spatula. Refrigerate for at least four hours or until fully set. Once chilled, the pie slices beautifully, maintaining a velvety structure. If desired, garnish with additional whipped cream, crushed cookies, or a light dusting of cinnamon before serving.

Equipment needed :

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 yields approximately 8 servings. Preparation takes about 20 minutes. Chill time requires at least 4 hours for the pie to set fully. Total time: about 4 hours and 20 minutes.

Storage/reheating

Store the pie in the refrigerator, covered, for up to 4 days. This dessert should not be reheated, as warming will compromise its creamy texture. For best results, keep it chilled until serving. You may also freeze the pie for up to 2 months; thaw overnight in the refrigerator before slicing.

Variations and Customizations

Spiced Gingersnap Crust
Use gingersnap cookies instead of gingerbread cookies for an even crunchier, more intensely spiced crust.

Pumpkin Gingerbread Cream Pie
Add a small amount of pumpkin purée to the filling for a festive, autumnal variation.

Maple-Sweetened Version
Replace some of the brown sugar with pure maple syrup for a smoother, woodsy sweetness.

Chocolate Swirl Pie
Fold in a thin ribbon of melted dark chocolate for layered depth and visual appeal.

Caramel Drizzle Finish
Top with homemade or store-bought caramel for a richer, decadent finish.

Coconut Gingerbread Pie
Use coconut milk or coconut cream for a subtle tropical undertone that complements the spices.

Lemon-Kissed Spice
Add a bit of lemon zest to brighten the filling and contrast the molasses.

Whipped Marshmallow Topping
Spread a marshmallow cream layer on top and toast lightly with a kitchen torch for a s’mores-inspired finish.

Crunchy Pecan Garnish
Add toasted pecans on top or mix them into the crust for extra texture.

No-Dairy Version
Use dairy-free cream cheese and coconut whipped cream to create a creamy but fully lactose-free pie.

FAQs

Can I make this pie ahead of time?

Yes, this pie holds up beautifully when prepared a day in advance.

Can I use a store-bought crust?

A premade graham or gingersnap crust works well if you prefer convenience.

Does the pie freeze well?

Yes, freeze for up to two months and thaw overnight in the refrigerator.

Can I omit molasses?

Molasses is essential for the gingerbread flavor, but you may reduce it slightly if desired.

How do I keep the filling smooth?

Ensure the cream cheese is fully softened before mixing to avoid lumps.

Can I use Cool Whip instead of whipped cream?

Yes, though the texture will be slightly sweeter and lighter.

What spices can I add for stronger flavor?

Cloves, allspice, or cardamom can intensify the spice profile.

How long should the pie chill?

At least four hours, though overnight chilling yields the cleanest slices.

Can I use low-fat dairy products?

Low-fat versions may result in a softer pie that doesn’t set as firmly.

What can I use as a garnish?

Whipped cream, crushed cookies, cinnamon, caramel, or toasted nuts all work well.

Conclusion

Gingerbread Cream Pie is an elegant yet accessible dessert that embodies the warmth of the holiday season. Its blend of creamy texture, aromatic spices, and buttery cookie crust creates a memorable and comforting treat suitable for gatherings or quiet evenings at home. With its adaptable flavor profile and multiple customization options, this recipe offers endless opportunities to tailor it to your personal preferences. Enjoy it chilled, beautifully garnished, and shared among those who appreciate a dessert that delivers both nostalgia and sophistication.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!