Description

This Gingerbread Cream Pie is a delightful no-bake holiday dessert featuring a crunchy gingersnap cookie crust and a rich, creamy filling infused with warm spices like cinnamon, ginger, and cloves. Perfectly chilled and topped with whipped cream, it captures the festive spirit with every bite.

Ingredients

Scale

Gingersnap Cookie Crust:

12 oz gingersnap cookies, crushed into crumbs
2 TBSP brown sugar
8 TBSP butter, melted

Gingerbread Cream Filling:

8 oz cream cheese, softened
½ cup brown sugar, packed
¼ cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp cloves
2 TBSP molasses, unsulphered original (not blackstrap)
8 oz whipped topping, thawed

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Instructions

Prepare the crust: Crush the gingersnap cookies in a zip-locked bag using a rolling pin or pulse in a food processor until fine crumbs form. In a medium bowl, combine the cookie crumbs, brown sugar, and melted butter, mixing until all crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie dish, then freeze for 15 to 20 minutes to set.
Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese, brown sugar, powdered sugar, and vanilla extract until smooth. Add the ground cinnamon, ground ginger, cloves, and molasses, mixing until well incorporated. Gently fold in the thawed whipped topping on low speed until the filling is fully combined and creamy.
Chill the pie: Spoon the prepared filling into the chilled gingersnap crust, smoothing the top evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set.
Serve: Before serving, optionally top the pie with additional whipped cream and garnish with gingerbread cookies for an extra festive touch. Keep the pie chilled and enjoy!

Notes

Store leftover pie covered in the refrigerator for up to 5 days.
You can freeze the pie and thaw it in the refrigerator prior to serving without compromising texture.
For best flavor, ensure the cream cheese is fully softened to avoid lumps in the filling.