This easy Gingerbread Pie recipe is a unique cream pie offering for your Christmas dessert. Fairly low effort, for TONS of holiday flavor!
... so clearly it’s time for me to share a must-make holiday dessert, LOL.
Yeah, things tend to get away from me, this time of year... but hey, now you have lots of time to plan to make this easy gingerbread cream pie for NEXT year’s holiday table!
Much like with my Eggnog Pie from last year, this one is a custard pie with gingerbread flavor right in the crust.
Unlike the eggnog pie, this one skips the graham crackers entirely, using a straight up gingerbread crust - no pie weights needed!
The gingerbread custard works up quickly on the stove top, and sets up solid enough to cut cleanly, with just a few hours in the fridge.
It makes a festive pie with a ROBUST flavour - very spicy and rich, just the way we like it!
It’s easily customizable, though - make it more subtly spiced, swap the molasses for maple syrup, etc - substitution details are a bit further down in this post.
Happy Baking!
Ingredients
This creamy gingerbread pie recipe uses some fairly simple ingredients, with a lot of room for customization. You should have no trouble finding everything you need in most larger grocery stores.
A few notes for you:
Gingersnap Cookies
Rather than using graham crackers, I ground some Gingersnap Cookies into a fine crumb to make this pie crust.
You can use whatever crispy ginger cookies you like - Ginger Snap Baking Crumbs, Anna's Ginger Thins, Un-iced Gingerbread Cookies... even Mi-Del Gluten-Free Ginger Snaps.
Molasses
Molasses is a key ingredient in this gingerbread pie recipe, bringing sweetness and a rich flavor to the finished pie. It’s a good part of what makes gingerbread taste like gingerbread!
Molasses brands vary slightly between Canada and the USA, and I’ve used everything from store brand regular molasses, to brand name Grandma's Brand Molasses), etc
They will MOSTLY all work well in this recipe.
Ideally, use unsulphured molasses, as they have the best flavor (most brands are unsulphured).
If you like a really deep, rich flavour, go for dark molasses - light molasses won’t have as robust a flavour as dark molasses does.
Beyond that, I don’t recommend using Blackstrap Molasses - it’s bitter, and better used for savory cooking, like baked beans.
If you’re not into molasses, dark maple syrup is your best option as a substitute.
Milk
Over the past few years, I’ve taken to using plant based milks, rather than dairy milk.
Usually, that means Unsweetened Almond Milk, though Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk would all be really tasty in this recipe.
That said, feel free to use dairy milk if you’d like. I used to use 2 %, and that’s what I’d recommend.
Everything Else
Rounding out this recipe, you will need:
Heavy Cream / Heavy Whipping Cream
Confectioners Sugar / Icing Sugar / Powdered Sugar
Brown Sugar
Unsalted Butter
Large Eggs
Corn Starch
Unflavored Gelatin Powder
Ground Ginger
Ground Cinnamon
Vanilla Extract
Allspice
Ground Cloves
Salt
... I just don’t really have anything to add, as far as these last few ingredients go!
Variations
Crust
As written, this crust works both if baked or not - if you’re looking for a fully no-bake pie.
Personally, I prefer the texture and strength of the baked version, as it holds together better than non-baked.
You can swap out the gingersnap cookie crumbs for Graham Crumbs, Chocolate Cookie Crumbs, or Biscoff Cookie Crumbs.
If you want to process cookies down - Graham Crackers, Biscoff Cookies, or graham crackers, I recommend breaking them up a bit before running them through your food processor.
Finally, if you’d like to save a bit of work, you can use a premade Graham Pie Crust, and skip the crust making part altogether.
Filling
If you’d prefer to use a pre-made Gingerbread Spice instead of individual spices, just use 1 ½ - 2 tablespoons of your favourite gingerbread spice mix.
That said, you can also feel free to cut the spice level if you’d prefer a more subtle pie - this one is quite spicy.
Topping
If you’re serving your gingerbread pie immediately after topping it - and know it’ll all get eaten in one sitting - you can skip the gelatin step.
In that case, you can use plain fresh whipped cream - sweetened up a bit if you want - or some Cool Whip.
Garnish
I like to garnish this pie with fresh cranberries and fresh rosemary to give it a pop of colour and a more festive feel - it’s a really brown pie, otherwise!
That said, mini gingersnap cookies, mini gingerbread cookies, etc also make for cute toppings.
How to Make Gingerbread Pie
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
Gingerbread Cookie Crust
Preheat oven to 350 F.
If you haven’t already, place cookies in the bowl of a food processor, blitz to form fine crumbs.
Measure cookie crumbs into a medium bowl.
Whisk together molasses and melted butter, then add to the cookie crumbs. Stir well to combine.
Spread mixture evenly over the bottom and sides of the pan, pressing gently but firmly to compact the crumb mixture into a crust.
Bake for 10 minutes, allow to cool to room temperature before making the filling.
Gingerbread Custard Filling
In a large bowl, whisk eggs together with brown sugar until fluffy and pale.
Add cornstarch, spices, and salt, whisk until incorporated and smooth. Set aside.
Measure about ¼ cup of the cream mixture, and stream slowly into egg mixture while whisking.
Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth.
Repeat with another ¼ cup of hot cream.
Once fully incorporated and smooth, return to heat.
Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick.
Remove from heat, whisk in butter and vanilla extract until butter is melted and the mixture is smooth.
Cover and cool to room temperature.
Use a spoon to spread the filling to the outer edges of the crust, then cover with plastic wrap.
Chill for 2 hours.
Note: For best results, 2 hours is the absolute minimum you’ll want to chill it for - longer is good, too!
You can run hot water over an offset knife, dry it off, and use it to smooth the top of the set pie custard.
Vanilla Whipped Topping & Assembly
Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
Combine heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl (if using an electric hand mixer), or in the bowl of a stand mixer fit with a whisk attachment.
Whip on medium speed until soft peaks start to form. Be sure to scrape down the sides of the bowl a few times, as you go.
Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
Fold gelatin mixture to cream mixture - you can mix it on low speed if you like - then whip until stiff peaks form.
Sprinkle top of the pie with cinnamon if desired, chill another 2 hours to set the whipped cream.
Serving and Leftovers
The pie will slice the best after chilling with the whipped cream for the 2 hours - this allows the gelatin time to set up.
A clean, very sharp knife - wiped down with a hot, damp towel between slices - is how I get the cleanest cuts possible.
Any pie not being served right away should be covered in plastic wrap or kept in an airtight container and chilled until use.
This pie is best served within 4-5 days.
More Christmas Treats
Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!
Candied Orange Slices
Candy Cane Biscotti
Creme de Menthe Nanaimo Bars
Easy Gingerbread Muffins
Eggnog Muffins
Eggnog Pie
Eggnog Pudding
Eggnog Sticky Buns
Festive Easy Fudge
Fruitcake Cookies
Gingerbread Bagels
Gingerbread Scones
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
Keto Gingerbread Pancakes
Noelles
Pecan Pie Cookies
Peppermint Patties
Traditional Eggnog Mousse
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Easy Gingerbread Pie [Gingerbread Cream Pie]
Equipment
- 9" pie pan
Ingredients
Gingerbread Cookie Crust:
- 1 ¾ cups Gingersnap Cookie Crumbs
- 5 tablespoon Unsalted Butter melted
- 1 tablespoon Molasses
Gingerbread Custard Filling:
- 4 Large Eggs
- ½ cup Brown Sugar packed
- ⅓ Cup Corn Starch
- 1 tablespoon Ground Ginger
- 2 teaspoon Cinnamon
- ¼ teaspoon Allspice
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Salt
- 1 ¼ cup Heavy Whipping Cream
- 1 ¼ cup Milk
- ⅓ cup Molasses
- 2 tablespoon Butter
- 2 teaspoon Vanilla Extract
Vanilla Whipped Cream Topping & Assembly
- 1 teaspoon Unflavored Gelatin Powder
- 1 tablespoon Cold Water
- 1 ½ cups Heavy Whipping Cream
- 2 tablespoon Confectioners / Icing / Powdered Sugar
- ½ - 1 teaspoon Vanilla Extract
- Ground Cinnamon additional garnish - optional
Instructions
Gingerbread Cookie Crust:
- Preheat oven to 350 F.
- Measure cookie crumbs into a medium bowl
- Whisk together molasses and melted butter, then add to the cookie crumbs. Stir well to combine.
- Dump crust mixture into an ungreased 9" pie pan.
- Spread mixture evenly over the bottom and sides of the pan, pressing gently but firmly to compact the crumb mixture into a crust.
- Bake for 10 minutes, allow to cool fully before making the filling.
Gingerbread Custard Filling:
- In a large mixing bowl, whisk eggs together with brown sugar until fluffy and pale. Add cornstarch, spices, and salt, whisk until incorporated and smooth. Set aside.
- In a small saucepan, whisk together whipping cream, milk, and molasses. milk. Heat over medium heat, just to the start of a boil.
- Measure about ¼ cup of the cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.
- Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat.
- Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick.
- Remove from heat, whisk in butter and vanilla extract until butter is melted and the mixture is smooth.
- Cool to room temperature.
- Whisk filling again, pour into the cooled crust, cover with plastic wrap. Chill for 2 hours.
Vanilla Whipped Topping & Assembly
- Sprinkle gelatin over the cold water in a small bowl and let it absorb for five minutes.
- Combine heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl (if using an electric mixer), or in the bowl of a stand mixer fit with a whisk attachment.
- Whip on medium speed until soft peaks start to form.
- Transfer gelatin mixture to the microwave. Heat in 10 second increments until the gelatin dissolves into the water.
- Fold gelatin mixture to cream mixture, then whip until stiff peaks form.
- Spread whipped topping over the chilled pie, or pipe rosettes around the border.
- Sprinkle with cinnamon if desired,, chill another 2 hours to set the whipped cream.
Notes
Nutrition
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