If you’re looking for a showstopping dessert that balances a gentle spicy warmth with creamy sweetness, let me introduce you to my absolute holiday favorite: Easy Gingerbread Cream Pie. This pie is as festive as it is fuss-free, boasting a crunchy biscoff cookie crust, a velvety molasses cream filling, and those irresistible notes of ginger and cinnamon. It’s perfect for making ahead, guaranteed to impress at gatherings, and honestly, you might catch yourself sneaking a slice for breakfast! Every spoonful captures the cozy spirit of gingerbread and the airy luxury of a whipped cream pie—basically dessert perfection in a single bite.

Easy Gingerbread Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

For a pie that tastes so impressive, the ingredient list for Easy Gingerbread Cream Pie is remarkably straightforward. Each item plays a starring role: the crust provides a caramelized crunch, spices warm things up, and dairy makes it luscious. Here’s what you’ll need and why.

Biscoff cookies (8.8 oz, ground): Lends deep, caramel flavors and a snappy bite that beats any plain pie crust.
Ground ginger (1/4 tsp for crust, 1 tsp for filling): Invites that iconic gingerbread warmth both in the crust and the cream.
Unsalted butter (7 tbsp, melted): Binds the cookie crumbs and creates a rich base.
Local hive honey (1 tbsp for crust, 2 tbsp for filling): Adds floral sweetness that pairs beautifully with the spices.
Kosher salt (Diamond Crystal, divided): Essential for balancing out the sweetness and making the flavors pop.
Heavy cream (2 cups, cold): Whips up fluffy and light for a dreamy filling and topping.
Powdered sugar (1 cup, sifted): Sweetens without any grittiness, ensuring your cream is smooth.
Vanilla extract (2 tsp): Deepens the flavor and brings out the warmth of the spices.
Cream cheese (12 oz, room temperature): The secret to a tangy, luscious, stable filling.
Molasses (1/4 cup): Delivers that old-fashioned gingerbread richness and color.
Cinnamon (1 tsp for filling, 1/8 tsp extra): Classic holiday spice for toasty goodness.
Ground cloves (1/4 tsp): Adds just enough intensity for an authentic gingerbread taste.
Dry mustard (1/4 tsp): A surprising touch, this sharpens the pie’s spicy finish (trust me on this one!).
Gingerbread cookies (7, for garnish): Playful and decorative—because who can resist a gingerbread man?
Sugared cranberries (1/2 cup): Bring a pop of color and tart flavor to every slice.
Fresh rosemary (1 piece): Just one sprig turns the whole pie into a winter wonderland!
Star anise (3 pieces): For an elegant and aromatic finishing flourish.

How to Make Easy Gingerbread Cream Pie

Step 1: Prep the Crust

Let’s start with the backbone of our Easy Gingerbread Cream Pie: the biscoff cookie crust. Preheat your oven to 350°F. Using a food processor, blitz the biscoff cookies until they resemble fine sand. This is what gives your crust that irresistible caramel-biscuit aroma! In a medium bowl, stir the cookie crumbs together with ground ginger, melted butter, a splash of honey, and kosher salt. Mix until everything is evenly moistened.

Step 2: Bake and Cool

Press the crumb mixture firmly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to get an even layer. Slide the whole thing into your preheated oven and bake for 10 to 12 minutes, just until golden brown and set. The aroma alone will set the mood for holiday baking! Cool the crust completely on a wire rack while you make that gloriously creamy filling.

Step 3: Whip the Cream

Pour cold heavy cream, sifted powdered sugar, honey, vanilla extract, and a pinch of salt into a mixing bowl. Take your electric hand mixer for a spin on medium-high and whip until soft peaks form—think clouds, not stiff peaks. Scoop out 1 and 1/2 cups of your whipped cream and stash it in the fridge for later. This will become your fluffy cloud topping!

Step 4: Mix the Gingerbread Cream Cheese Filling

In a separate bowl, blend together room-temperature cream cheese, rich molasses, cinnamon, ground ginger, salt, cloves, and dry mustard. Beat on medium speed for about 2 minutes, until the mixture is smooth and thick, like gingerbread cookie dough’s creamier cousin.

Step 5: Lighten and Combine

Scrape the cream cheese mixture into a large bowl. First, gently stir in about a quarter of your whipped cream to lighten the mix—this helps everything combine smoothly. Next, fold in about half of the remaining whipped cream, followed by the second half. The key is to be gentle, so you don’t deflate all that lovely airiness you whipped in!

Step 6: Fill and Chill

Scoop that beautiful gingerbread cream filling into your cooled biscoff crust, smoothing it out so every inch is covered. The pie now needs a good, long chill—overnight in the fridge is perfect, but if you’re in a rush, four hours in the freezer works wonders. The chilly rest helps the filling set up to sliceable, luscious perfection.

Step 7: Top and Finish

When you’re ready to serve your Easy Gingerbread Cream Pie, spread on the reserved whipped cream. Now the fun part: decorate with whole gingerbread cookies, sparkling sugared cranberries, a fresh sprig of rosemary, and a few star anise pods. This pie is every bit as beautiful as it is delicious!

How to Serve Easy Gingerbread Cream Pie

Garnishes

For a picture-perfect presentation, don’t skimp on the garnishes! Arrange gingerbread cookies around the edge, sprinkle on glistening sugared cranberries, and tuck in a fragrant rosemary sprig and star anise for that magical, wintery vibe. Each garnish adds more than just beauty—they infuse little bursts of flavor and aroma into every slice.

Side Dishes

This Easy Gingerbread Cream Pie is a flavorful centerpiece, so keep its companions light and fresh. A dollop of softly whipped cream never goes amiss, or pair each slice with fresh citrus segments or a scoop of tangy frozen yogurt to offset the rich, spiced filling. It also shines alongside strong coffee or homemade hot mulled cider.

Creative Ways to Present

For a playful twist, serve individual mini pies in jars or cups for easy, grab-and-go portions. Feeling a little fancy? Drizzle slices with salted caramel or pomegranate reduction just before serving. You can even tuck edible gold leaf or glitter into the toppings for a little extra holiday sparkle!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Easy Gingerbread Cream Pie (an actual miracle!), simply cover the pie well with plastic wrap or transfer individual slices into airtight containers. Store in the fridge, where it’ll stay fresh, creamy, and dreamy for up to four days. The flavors deepen and mellow as it sits, making for an even more irresistible bite on day two or three!

Freezing

You can absolutely freeze Easy Gingerbread Cream Pie for future indulgence. Wrap tightly in both plastic wrap and foil, or use a lidded freezer-safe pie dish. Freeze for up to one month. When ready to serve, transfer to the fridge overnight to thaw, then add fresh whipped cream and garnishes.

Reheating

This pie is all about that chilled, creamy texture, so you won’t want to reheat it in the traditional sense. If frozen, simply let the pie thaw overnight in the fridge until it’s once again sliceable and silky. Serve straight from the fridge for the most delicious results.

FAQs

Can I make Easy Gingerbread Cream Pie without a food processor?

Absolutely! If you don’t have a food processor, just pop the biscoff cookies into a sturdy zip-top bag and crush them with a rolling pin until you get fine crumbs. It’s a great stress-reliever and works just as well for this recipe.

Can I substitute gingersnap cookies for biscoff in the crust?

You can! Gingersnaps will make the crust even spicier and more intensely ginger-flavored. If you love a bold ginger kick, go for gingersnaps; for something more caramel, stick with biscoff.

Is Easy Gingerbread Cream Pie gluten-free?

As written, the recipe isn’t gluten-free due to the cookies in the crust, but you can easily swap in your favorite gluten-free ginger cookies or graham crackers. Just keep an eye on texture, and adjust the butter amounts as needed.

Can I use store-bought whipped topping instead of making whipped cream?

Store-bought whipped topping will work in a pinch, but homemade whipped cream delivers richer flavor and a more luscious texture, especially important in a no-bake pie like this one. If you must substitute, use the same amount the recipe calls for.

How far ahead can I assemble the Easy Gingerbread Cream Pie?

You can assemble the entire pie (minus the garnishes) up to two days in advance. Hold off on adding the whipped cream and decorative toppings until just before serving, to keep everything looking and tasting fresh.

Final Thoughts

If you crave a dessert that feels festive, effortless, and a little bit magical, Easy Gingerbread Cream Pie delivers on all fronts. It brings people together, sparks conversation, and leaves everyone begging for the recipe. Try it once, and I promise it’ll become a new holiday tradition in your kitchen—don’t be surprised if it disappears in record time!

Easy Gingerbread Cream Pie Recipe

★★★★★

4.8 from 16 reviews

Author: Mariam
Total Time: 4 hours 45 minutes
Yield: 1 pie (8-10 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this Easy Gingerbread Cream Pie that combines the warmth of gingerbread with the luxurious creaminess of a pie. A perfect dessert for any occasion!

Instructions

Making the Crust
1. Preheat the oven to 350°F. 2. Blend the biscoff cookies in a food processor until fine crumbs. 3. Mix crumbs with ginger, melted butter, honey, and salt. 4. Press mixture into pie dish and bake until golden. 5. Cool on wire rack.
Making the Filling
6. Beat cream, powdered sugar, honey, vanilla, and salt until soft peaks form. 7. Set aside 1½ cups whipped cream. 8. In another bowl, blend cream cheese, molasses, spices. 9. Combine cream cheese mixture with whipped cream. 10. Fold in remaining whipped cream. 11. Fill crust with filling. 12. Chill overnight or freeze for 4 hours. 13. Top with reserved whipped cream and garnish before serving.

Notes

This pie is best served chilled for optimal flavor.
Feel free to adjust the spices to suit your taste preferences.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22g
Sodium: 280mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg

Keywords: Gingerbread Cream Pie, Holiday Dessert, Creamy Gingerbread Pie