Gingerbread Pie Recipe
This no-bake gingerbread pie is filled with warm holiday spices and a smooth cream cheese base, all layered into a graham cracker crust. It’s a chilled dessert that’s easy to prep ahead and perfect for holiday dinners, potlucks, or any winter gathering.
Ingredients
- 8 ounces brick-style cream cheese softened
- 1/3 cup powdered sugar
- 1/4 cup brown sugar
- 1/4 cup unsulphured molasses (not blackstrap)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
- 1 (9-inch) graham cracker crust
- whipped cream optional for serving
Instructions
- In a large bowl, beat the softened cream cheese with powdered sugar, brown sugar, molasses, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spoon the filling into the graham cracker crust and smooth the top.
- Cover and refrigerate for at least 4 hours or until set.
- Top with whipped cream and gingerbread cookies just before serving, if desired.
Notes
- Store the pie covered in the refrigerator for up to 4 days.
- For the best texture, add whipped cream and decorations just before serving.
- This pie is not ideal for freezing, as the texture of the filling may change once thawed.
Nutrition
Calories: 279kcalCarbohydrates: 43gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 326mgPotassium: 300mgFiber: 1gSugar: 32gVitamin A: 37IUVitamin C: 0.01mgCalcium: 156mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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