Gingerbread Cream Pie

3.62 from 60 votes

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Gingerbread Cream Pie is an exquisite holiday dessert loaded with rich, warm spices of gingerbread with a silky smooth cream filling. The crazy thing about this recipe is it actually tastes like a soft and sweet gingerbread cookie in pie form. Add this Gingerbread Cream Pie to your Thanksgiving or Christmas dessert list! It’s a festive alternative if you’re wanting to venture away from pumpkin pie and perfectly fits the holiday season!

gingerbread cream pie

What is Gingerbread Cream Pie?

Gingerbread is a Christmas dessert made with 5 key ingredients- molasses, cinnamon, nutmeg, cloves and cinnamon. Traditionally made into a quick bread or Gingerbread Cookies, this no-bake pie is most closely similar in texture to a pumpkin pie and perfect to make ahead and chill in the fridge for later. I made this last year and served it after Christmas dinner. It was a huge hit and will definitely be making it again this year!

Main Ingredients Needed

Just a few simple ingredients are needed to whip up this easy Gingerbread Cream Pie. Here’s what you need:

  • instant vanilla pudding mix + milk- blended together to create the base of our pie filling.
  • molasses + cinnamon + nutmeg + ginger + cloves– all warm aromatic spices to create the gingerbread flavor.
  • heavy cream– gives the gingerbread filling the creaminess it needs
  • powdered sugar– provides the perfect amount of sweetness 
  • blind baked pie shell– for this recipe I used a pre-baked frozen pie crust from my local grocery store. But feel free to use any of my pie crust recipes: All Butter Pie Crust or Easy Pie Crust Recipe.
ingredients for gingerbread cream pie

What is a Blind Baked Pie Shell?

Blind baking is simply pre-baking your pie crust before filling it. If you are making a cream-based pie like this gingerbread cream pie and these others (chocolate cream piepumpkin cream piebanana cream pie, etc.) You’ll need a pre-baked pie crust because the filling does not get baked, but chilled to set.

For this recipe I used a store bought frozen pie crust, but if you have the time and want to make a crust from scratch, it’s pretty easy! I have a few crust recipes, but these two are my go to recipes All Butter Pie Crust or Easy Pie Crust Recipe. You’ll need pie weights or something else to put in the pie while it bakes to help prevent the crust to shrink. If you don’t have pie weights, dried rice, beans or even flour can work!

bite of gingerbread cream pie on a fork

How to Make Gingerbread Cream Pie

This Gingerbread Cream Pie recipe is so easy to throw together and chill in the fridge for later. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is step by step what to expect when making this easy cream pie:

Prep Pie Crust

Set aside your pre-made pie crust for later (or bake if you are making one from scratch).

pie crust

Make the Gingerbread Pie Filling

In a large mixing bowl, whip vanilla pudding with milk. Let the pudding mixture sit for 3 minutes to thicken. Next, stir in molasses, cinnamon, nutmeg, ginger and cloves.

Make the Fresh Whipped Cream

In a separate large bowl, whip heavy cream with powdered sugar using the whisk attachment of your hand mixer or stand mixer until stiff peaks form. Fold in one third of the whipped cream into the pudding mixture.

Pour batter into baked pie shell and smooth out with a rubber spatula. Top with remaining whipped cream, sprinkle with a little nutmeg for garnish (optional). Refrigerate until ready to serve.

Storing Directions

Store any leftover pie in the fridge for up to 4 days. Keep it tightly wrapped with plastic wrap, aluminum foil or stored in an airtight container. 

You can also freeze your leftover pie. Double wrap the pie tightly with plastic wrap then cover with heavy duty aluminum foil and store for up to 1 month in the freezer. Allow to thaw in the fridge overnight.

Make Ahead- Make this pie up to 2 days before you want to serve! I would suggest waiting to make the whipped cream topping until right before serving for best results.

adding nutmeg around the edge of a pie

FAQ About Gingerbread Cream Pie

Can I use Cool Whip topping instead?

Yes. Cool whip topping works great as a homemade whipped cream substitute!

How long does the pie need in the fridge before serving?

Ideally 8 hours in the fridge will allow the filling to set correctly. This pie is great to make ahead the day before since it needs time in the fridge anyway.

How long can I leave this pie out for serving?

I would suggest not leaving this pie out on the counter for more than 2 hours. The warmer it gets the harder it is to serve.

Can I use a graham cracker pie crust?

Absolutely! If you want a different pie crust, a graham cracker or other cookie crumb crust, like ginger snaps or Biscoff cookies would be really tasty with gingerbread!

What size pie plate do I need?

I used a 9-inch pie plate and it was the perfect size for this recipe.

gingerbread cream pie on a tablescape

Other Cream Pie Recipes You’ll Love:

This is one of the creamiest pies you’ll ever make and should definitely add it to your holiday pie archives next to my Super Speedy Chocolate Pie and my Pumpkin Cream Pie. It’s for all you folks out there who get wrapped up in the holiday festivities and let a thing or two slip your minds. I feel your pain!! So print all these cream pie recipes out and have them handy between now and the New Year!

The printable recipe card is below. Happy Holidays, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

slice of gingerbread cream pie on a plate
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3.62 from 60 votes

Gingerbread Cream Pie

Add this Gingerbread Cream Pie to your Cream Pie Recipes list! It’s a great break from pumpkin and perfectly fits the holiday season!
servings 8 servings
Prep Time 15 minutes
Total Time 15 minutes



  • In a large bowl, whip vanilla pudding with milk. Let sit 3 minutes to thicken, then stir in molasses and spices.
  • In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold one third into pudding mixture and then pour into baked pie shell.
  • Top with remaining cream, sprinkle with a little nutmeg for garnish (optional). Refrigerate until ready to serve.



Calories: 316kcal | Carbohydrates: 21g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 154mg | Potassium: 207mg | Sugar: 9g | Vitamin A: 755IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 0.8mg
Course: Dessert
Cuisine: American
Keyword: gingerbread cream pie
3.62 from 60 votes (44 ratings without comment)

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Recipe Rating

66 Responses
  1. Rachelle Whitley

    5 stars
    Sooo good! I made a ginger snap/graham cracker crust by running a bag of ginger snaps together with graham crumbs and a bit of sugar through the food processor until well blended. Reserved about a dozen ginger snaps to place on each slice. This is so “moreish”! There’s a pic over on my FB page.

  2. Laura

    4 stars
    The flavor of the pie is 5 stars for sure!! However, I refrigerated it for hours and it still didn’t have much structure – was too soft. Would love some recommendations on how to fix that

    1. jean M Wilkinson

      make sure you are using the BIG box of pudding, not the small. It’s what the recipe calls for. If you still have trouble, use two small boxes.

  3. Natasha

    5 stars
    I had this pie saved for years but never got around to making it. I craved that gingerbread flavor but didn’t have to right opportunity to make a whole pie. Last year, I had a reception for my elopement. This was happening, except for the fact that I needed small bites and not a pie. I served it in mini dessert cups layered with crushed gingersnaps instead of in a pie crust. It was phenomenal! Making it again tomorrow. So delicious. Thank you for sharing!

  4. Angie Sack

    5 stars
    We love this pie. I made it for a church function and am making it today for a family Christmas gathering. Very good; very easy.

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    […] houses are great, but a gingerbread cream pie is much lower maintenance and beyond […]

  9. Karen Stoeckle

    5 stars
    This pie was absolutely delicious! My book club of eight women devoured it! No one could believe it was instant pudding in the recipe. Thank you so much for sharing this recipe!

  10. Angela Sack

    Making this tonight. Am I reading correctly that only 4 ounces (1/2cup) of the cream is used in the pie? The rest goes on top?

  11. Sara

    5 stars
    I just made this and it is SO yummy! Tastes just as good as the pictures make it look! Thanks for the recipe!

    Also, I second Parenthood! And I love New Girl! I go back and forth between that and Friends!

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  14. Missy

    5 stars
    I am making this dessert for Thanksgiving, and of course, have to have a taste. Absolutely delicious!! Definitely a keeper. Keep these awesome recipes coming! Happy Thanksgiving!

  15. Sherri

    Since I finished my holiday grocery shopping and now see this amazing pie recipe that would be a wonderful addition to the traditional pumpkin…could I use Cool Whip instead of the heavy cream/powdered sugar since I already have it? I know it won’t be as pretty on the outside. But would the taste be similar?

    Thank you!

  16. Sarah K

    This pie sounds amazing! I used to be the dessert maker for all events before my 4 kiddos…this will be my re-entry into dessert making:).
    You need to watch Parenthood! Such an amazing show…you will laugh and cry at every episode.
    Happy Thanksgiving!

  17. Jennifer

    I couldn’t get the pie to set. The milk/pudding never seemed to thicken after letting it set. Even after putting the pie in the fridge over night it didn’t set. I even froze it and defrosted it, but it did not have the cream texture and wouldn’t hold. It was just melting. 🙁

  18. Karen

    Loving the pies and such, but not the way to print now…clicking on the print icon in your recipe gives me your whole blog notes….So have to go to orginal sourse, highlight what I what to print and then, just have your recipe…

  19. Kera-Ann

    This looks delicious! I love the show ‘the 100’ it’s always doing things to surprise you, though its got some bloody parts in it.

  20. Leslie

    5 stars
    This gingerbread pie immediately grabs my attention! It looks like it would be delicious with a big mug of coffee! You’re family is so cute, btw. I don’t comment much but I love following you!
    Happy Thanksgiving,

  21. Chels R.

    Haha, I’m on my 3rd round of Gilmore Girls since it showed up on Netflix. In fact, I’m shamelessly watching it right now! LOL! I’m loving all the flavors in this easy pie!

  22. Patti

    5 stars
    WOW! Here’s one of my desserts for Thanksgiving. And there’s a little girl in my house who will be 5 on Thanksgiving – I can see this with a “5” candle in it. Thanks. Patti

  23. Karen

    Hm–I don’t love gingerbread, but your recipes haven’t let me down yet. So I might have to give this a try.

    Have you ever watched Longmire? It’s really really good.

    Oh! Oh! And I loved Miss Fisher’s Murder Mysteries. One time, Tyler had a game night, and I watched almost an entire season while he was gone.

  24. Anna (Hidden Ponies)

    Oooh, I love all things gingerbread, this is a must-try! As for shows, maybe not the best idea while you’re baby-growing, but Call the Midwife hit me with all the feelings!

  25. KIM A

    ooh my husband loves gingerbread! I just might add this to our Holiday dessert bar! I highly recommend White Collar, Parenthood, In Plain Sight, The Closer, West Wing or How I Met Your Mother.

  26. Sydney Kanjuparamban

    You should watch United States of Tara! I had never heard of it until i saw it on my Netflix recommended page– so SO good! I breezed through 3 short seasons in two weeks… Oops!

  27. Jan P

    My all time favorite binge watch is Downton Abbey and Mad Men. Here are a few more: Nurse Jackie, House of Cards, Sons of Anarchy, Homeland, The Good Wife.