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Gingerbread Cream Pie

This Gingerbread Pie is a holiday favorite! Comes together quickly and everyone loves it!
Servings: 8 servings
Author: Anne Walkup

Ingredients

  • 1 9inch pie shell - blind baked
  • 1 5.1 ounce box of instant vanilla pudding
  • 2 cups of cold whole milk
  • 2.5 teaspoons of molasses
  • 1/4 teaspoon ginger
  • 1/8 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of cloves
  • 1.5 cups of heavy whipping cream
  • 1/2 cup of powdered sugar

Instructions

  • In a bowl, combine instant vanilla pie filling and milk, and whip until it starts to thicken. Set aside for about 3 minutes. Next stir in spices and molasses.
  • In a separate bowl combine whipping cream and powdered sugar and mix with a mixer until stiff peaks form. Fold 1/2 of whipped cream into pudding mixture and pour into baked pie shell. Top with remaining whipped cream and sprinkle with nutmeg. Chill until ready to serve.
  • Could use cool whip in place of whipped cream.

Notes

Can make this in advance. 
Would probably be great with a graham cracker crust too.