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This Gingerbread Pie will quickly become a must-make dessert during the holiday season! A smooth, silky texture that tastes like gingerbread and is topped with whipped cream, it’s both light and decadent.
Hello delicious gingerbread pie, also known as my new favorite holiday dessert!
See, I love baking during the holidays, but I’m also looking for low-effort recipes. This pie is just that! It’s reminiscent of my no bake chocolate pie as far as how it’s made and the texture, but this pie is baked in the oven instead of no bake.
Besides this pie, whatever you do, do not sleep on my vegan cinnamon rolls or my bacon-wrapped dates. They’re the two recipes I make every single holiday season and they’re always a hit!
Recipe features
- A pie even non-bakers can make! Simply whisk the filling ingredients together, pour into the crust and bake.
- Similar texture to pumpkin pie, but it tastes like gingerbread.
- The pie bakes in just 30 minutes, and can easily be made gluten free and/or dairy free if needed.
Ingredients
Eggs – If you’re looking for an egg-free pie, this isn’t it! I’ve only tested it with eggs, so I don’t recommend omitting or substituting them.
Brown sugar – I used light brown sugar, but honestly dark brown sugar might be even better as it has a richer flavor and hints of molasses. Either works well!
Milk – Any kind! I used almond milk because that’s what I had in my fridge.
Molasses – I highly suggest using organic molasses instead of blackstrap molasses. Simply put, blackstrap is more intense and I personally find it to be a little overpowering in this pie. Opt for the Wholesome brand of organic molasses, which should be available at most grocery stores.
Butter – Unsalted butter; if you’re using salted butter, omit the salt from the recipe.
Cornstarch – Helps to thicken the pie and achieve the correct texture. If you’re looking for a substitute, try arrowroot instead.
Spices – A combination of cinnamon, ginger, cloves, salt, and nutmeg make for the perfect gingerbread flavor.
Instructions
Step 1: Melt the butter. Start by melting the butter either in the microwave or on the stovetop. Then, set it aside and allow it to cool to room temperature.
Step 2: Bake the pie crust. If you’re using a store-bought crust, follow the instructions on the packaging for how to bake the crust. If you’re making a homemade crust, simple make the pie dough but don’t bake it until after you add the filling.
Step 3: Whisk filling ingredients. Next, add the eggs, brown sugar, milk, molasses, melted butter, and vanilla extract to a large bowl and whisk to combine. In a separate small bowl, stir the cornstarch and remaining spices together, then pour them into the bowl with the filling mixture and stir.
Step 4: Bake the pie. Pour the filling into the pie crust, then place the crust on a baking sheet. Bake the pie in the oven at 350 F for 30 minutes, or until the middle is set. Transfer the pie to a wire rack and allow it to cool completely, about 3 hours. Serve at room temperature, or transfer to the refrigerator to chill until you’re ready to serve it.
Step 5: Make the whipped cream. Pour heavy cream and and sugar into a large bowl (preferably a glass bowl), then mix with a stand mixer until stiff peaks form, about 5-6 minutes. Top the pie with whipped cream, along with a pinch of cinnamon and gingerbread cookies (optional). Slice and enjoy!
Tips and tricks
- Alternatively, if you want to make it gluten free, opt for my gluten free pie crust.
- Homemade whipped cream is so easy to make, but you can also use store-bought cool whip in a pinch.
- Make ahead: If you want, you can make this pie up to 3 days in advance and store it covered in the fridge until you’re ready to serve.
Tip
This pie is quite simple to make, but if you want to make it even easier, use a store-bought crust (don’t worry, I won’t tell!).
Storage
Refrigerator: Store pie in the refrigerator for up to 4 days. I usually leave mine in the pie pan but gently cover it with foil.
Freezer: Wait for the pie to cool completely, then wrap the pie very tightly with a few pieces of plastic wrap, and do not add the whipped cream until you’re ready to actually eat the pie.
More holiday dessert recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Gingerbread Pie
This Gingerbread Pie will quickly become a must-make dessert during the holiday season! A smooth, silky texture that tastes like gingerbread and is topped with whipped cream, it’s both light and decadent.
Servings:
Ingredients
For garnish:
- whipped cream from ½ cup heavy whipping cream + 1 tablespoon sugar
- gingerbread men cookie pieces
- cinnamon
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Instructions
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Bake the pie crust according to package instructions. Once baked, set aside to cool while making the filling. At this point, you should also preheat the oven to 350° F.
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Next, add the eggs, brown sugar, milk, molasses, melted butter, and vanilla to a medium bowl and whisk to combine. In a small separate bowl, stir the cornstarch, ginger, cinnamon, ground cloves, salt, and nutmeg together, then pour them in with the other ingredients and stir to combine everything.
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Transfer mixture to the pie crust and place the pie on a baking sheet. Bake for 30 minutes or until the middle is set. Remove from the oven and let cool completely on a wire rack, about 3-4 hours. If making in advance, transfer the pie to the refrigerator.
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Before serving, top with whipped cream, gingerbread men, and ground cinnamon. Slice and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 194mg | Potassium: 218mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 222IU | Vitamin C: 0.02mg | Calcium: 69mg | Iron: 1mg
