Gingerbread Cream Pie Recipe is a cozy dessert that perfectly blends the warm, spicy flavors of gingerbread with a silky, luscious cream filling. It’s that kind of pie you’ll want to make when the air turns crisp, and the holidays are just around the corner—but honestly, it’s so delicious you can enjoy it any time you crave a comforting treat. If you’re someone who loves the rich aroma of ginger and cinnamon alongside smooth, creamy textures, then this pie will feel like a warm hug from the oven. Plus, it’s a crowd-pleaser that even your most particular friends will adore.
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What Makes This So Good
This Gingerbread Cream Pie Recipe wins hearts because it perfectly balances spicy warmth with a smooth, velvety filling that’s both rich and light at the same time. The molasses adds a deep, molasses-y sweetness that sings alongside fragrant spices, while the graham cracker crust brings a buttery crunch that complements every bite.
- Big Flavor, Minimal Fuss: You get layers of holiday spice and creamy indulgence without hours in the kitchen or complicated techniques.
- Family-Friendly: It’s a dessert even picky eaters won’t turn down – mellow yet flavorful, with familiar ingredients.
- Simple Ingredients: Everything you need is probably already in your pantry, so no last-minute trips to specialty stores.
- Works Any Night: Whether it’s a weeknight treat or holiday centerpiece, this pie fits all occasions beautifully.
Ingredient Guide
Picking the right ingredients really brings this Gingerbread Cream Pie Recipe to life. Here's how to make smart choices for maximum flavor and texture with ease.
- Graham Cracker Crust: I love using a pre-made 9-inch crust here, but you can absolutely make your own with graham crackers and melted butter for that just-baked aroma.
- Molasses: This is key for authentic gingerbread flavor — opt for unsulfured molasses for a smoother, less bitter taste.
- Whole Milk: For the creamiest filling, don’t swap this out for skim — the fat content helps the mixture set perfectly.
- Spices (Ginger, Cinnamon, Cloves, Nutmeg): Freshly ground or store-bought both work, but fresh grinding gives you a brighter, more vibrant spice profile.
- Egg Yolks: They enrich the pie’s texture, creating that silky creaminess I adore.
- Butter & Vanilla Extract: Don’t skip these; they add richness and depth, making all the flavors sing in harmony.
Quick Reminder: Full measurements and instructions are in the recipe card below so you won’t miss a step.
How to Make Gingerbread Cream Pie Recipe
Step 1 — Prep & Ready
Start by gathering all your ingredients and measuring them out—this makes the whole process feel much smoother. If you're using a pre-made graham cracker crust, have it ready on your counter so it's at room temperature. This helps avoid any cracking when you pour in the warm filling later. You’ll want to whisk together your dry ingredients—sugar, cornstarch, and spices—in your saucepan before adding the milk. This keeps clumps at bay and makes for a silky smooth filling. Have your egg yolks nearby since you'll temper them shortly, and remember to set your stove to medium heat for the cooking part.
Step 2 — Cook with Confidence
This part is all about watchful stirring. Slowly whisk in the milk to your dry mix for a perfectly smooth base. As it heats, the mixture will thicken—this is when the magic starts. Keep stirring well; you want to create a creamy, velvety texture without any lumps. When it reaches a boil, count one full minute to activate the thickening. Then comes the egg yolks: temper them by whisking in some of the hot mixture gradually—this keeps your custard from curdling. Return this to the pan and cook again just until thick and bubbling for another minute. The cozy aroma of ginger and molasses at this stage will make your kitchen feel like a holiday fair.
Step 3 — Finish & Serve
Off the heat, stir in butter, molasses, and vanilla for that smooth, glossy finish you’re aiming for. Pour it gently into your prepared crust—you might notice it sets fairly quickly once chilled, giving you that perfect silky yet firm cream layer. Refrigerate for at least four hours, or until set. When you’re ready to serve, the pie deserves a fluffy crown of whipped cream and a sprinkle of crushed gingerbread cookies for crunch and added spice. The contrast in textures makes every forkful a little party.
Extra Helpful Tips
Making this Gingerbread Cream Pie Recipe is easier when you keep a few tricks in mind that I’ve picked up from baking it many times. These tips will help you nail the texture and flavor every time.
- Watch for This Sign: The filling should be thick enough to coat the back of a spoon and hold its shape when stirred before boiling.
- Temperature Trick: Temper egg yolks carefully by adding hot filling slowly to prevent scrambling, and always whisk constantly.
- Prep-Ahead Option: You can make the custard filling a day ahead and refrigerate it; just give it a gentle whisk before pouring into the crust.
- Avoid This Common Mistake: Don’t rush the cooking or cooling process—this pie sets best when allowed proper time to chill undisturbed.
Serve & Enjoy
Easy Enhancements
One of the joys of this Gingerbread Cream Pie Recipe is how well it welcomes simple enhancements. You might drizzle a little warmed caramel sauce on top or sprinkle extra ground cinnamon for more spice. Freshly grated nutmeg right before serving adds an aromatic lift. For a special twist, add a dollop of bourbon-spiked whipped cream or a handful of toasted pecans for crunch.
Tasty Pairings
This pie pairs beautifully with a warm cup of chai tea or a spiced coffee. If you’re serving as part of a bigger dessert spread, consider fresh fruit like poached pears or a simple vanilla ice cream scoop on the side for contrast. These mild flavors balance the warmth without overwhelming the gingerbread essence.
Quick Plating Tips
Keep it simple but elegant. Use some crushed gingerbread cookies as a border around each slice or sprinkle a tiny pinch of edible gold dust for festive sparkle. A sprig of fresh mint instantly feels seasonal and fresh. Serving on a lightly dusted cinnamon sugar plate also adds to the cozy vibe.
Store, Freeze & Reheat
Fridge Storage
This pie keeps well in the refrigerator for up to 4 days if covered tightly with plastic wrap or stored in an airtight container. You may notice the crust softens slightly over time, but the cream filling stays luxuriously smooth. Just be sure to add fresh whipped cream when serving to refresh its appearance and texture.
Freezer Friendly?
Unfortunately, because of the creamy custard filling, this Gingerbread Cream Pie Recipe doesn’t freeze well—the crust tends to get soggy and the texture of the cream can separate. I’d recommend enjoying it fresh or within a few days refrigerated for the best experience.
Reheat Like New
This pie is best enjoyed cold, but if you want to warm a slice slightly, try a very gentle microwave zap for 10–15 seconds just to take the chill off without melting the whipped cream. You can also let slices sit at room temperature for 15 minutes before serving to bring out more of the molasses aroma and soften the filling just a bit.
Gingerbread Cream Pie Recipe FAQs
Absolutely! A homemade graham cracker crust or even a spiced ginger cookie crust works beautifully and adds extra flavor. Just bake it fully before filling to avoid sogginess.
Tempering gently warms the yolks so when you combine them with the hot liquid, they don’t scramble. This keeps your pie filling smooth and custard-like.
You can try substituting the milk with a creamy plant-based option and use a vegan butter substitute. Keep in mind texture and flavor might vary as egg yolks and dairy add richness and structure.
Chill for at least 4 hours to ensure the filling sets firmly. Overnight is even better, allowing flavors to meld and the texture to become perfectly firm yet creamy.
Final Flavor Thoughts
I hope you enjoy making and savoring this Gingerbread Cream Pie Recipe as much as I do—it’s a real crowd-pleaser with a wonderful balance of cozy spices and creamy sweetness. If you give it a try, I’d love to hear how it turns out or any fun variations you come up with. A quick star rating or comment always makes my day, and don’t hesitate to experiment with toppings or crusts to make it your own signature pie!
Print📖 Recipe
Gingerbread Cream Pie Recipe
This Gingerbread Cream Pie is a luscious, spiced dessert featuring a creamy molasses-infused filling nestled within a crunchy graham cracker crust. Enhanced with warm spices like ginger, cinnamon, cloves, and nutmeg, this pie is a perfect festive treat topped with whipped cream and crunchy crushed gingerbread cookies for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Crust
- 1 (9-inch) graham cracker crust
Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ cup molasses
Topping
- Whipped cream for topping
- Crushed gingerbread cookies for garnish
Instructions
- Combine dry ingredients: In a medium saucepan, mix together granulated sugar, cornstarch, ground ginger, cinnamon, cloves, nutmeg, and salt to create the base for the creamy filling.
- Add milk: Gradually whisk in the whole milk to the dry ingredients, ensuring the mixture becomes smooth and free of lumps.
- Cook mixture: Place the saucepan over medium heat and stir constantly until the mixture thickens and reaches a boil. Allow it to boil for 1 full minute to activate the cornstarch.
- Temper egg yolks: In a small bowl, whisk the egg yolks. Slowly pour in about 1 cup of the hot milk mixture into the yolks while whisking continuously to prevent scrambling.
- Combine and cook again: Return the tempered egg yolk mixture back to the saucepan. Continue cooking over medium heat, stirring constantly, until the mixture thickens again and boils. Boil for another 1 minute.
- Add final ingredients: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and molasses until the filling is completely smooth and glossy.
- Assemble pie: Pour the hot filling into the prepared 9-inch graham cracker crust, smoothing the top evenly.
- Chill: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm.
- Garnish and serve: Before serving, top the pie with dollops of whipped cream and sprinkle crushed gingerbread cookies over the top for added flavor and crunch.
Notes
- To ensure a smooth filling, stir constantly while cooking to prevent lumps and scorching.
- Tempering the egg yolks is important to avoid curdling.
- Use whole milk for a richer and creamier texture; substituting with lower fat milk may alter the consistency.
- Chilling time can be extended overnight for best results.
- Store leftover pie covered in the refrigerator for up to 3 days.
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