Make this award-winning No-Bake Gingerbread pie for the perfect Christmas dessert. Quick and easy and great for the busy holiday season.
This pie features a gingersnap cookie crust with homemade whipped cream. It has quickly become a favorite dessert!
If you are a fan of classic gingerbread cookies, then you will flip over this pie! It has the same taste as those delicious cookies we all love but takes half the time to make.
I made this recipe for a dessert duel we had during the Thanksgiving holiday, and it was a hit! It even won 3rd place in the baking competition.
If there’s one flavor that sums up Christmas in one bite, it’s gingerbread. And like most cream pies, it can be made ahead of time since it needs time to chill.
How to Make a No-Bake Gingerbread Pie
This pie is simple and only takes a handful of ingredients, most of which you should have in your fully stocked pantry!
For the pie crust, simply mix together cookie crumbs and melted butter. The pie crust gets chilled so the butter holds the cookie crumbs together.
For this crust, I used ground Gingersnap cookies, but you can use Biscoff cookie butter cookies also. they have the perfect Ginger flavor.
For the pie filling, beat together powdered sugar, cream cheese, molasses, spices, and vanilla. For the whipped cream, you can make it homemade as I have stated below. But if you are short on time, you can use Cool Whip instead. It works great both ways.
How Long Does This Pie Last?
This pie does great in the fridge or the freezer. It will last about a week in the fridge and up to 3 months in the freezer.
To thaw a no-bake pie, transfer it to the refrigerator a few hours before you want to serve it.
Check Out These Other Gingerbread and No-Bake Recipes
- Gingerbread Macarons
- Gingerbread Cookies
- Easy No-Bake Peanut Butter Pie
- No-Bake Orange Creamsicle Cheesecake
- 2 cups gingersnap cookie crumbs plus more for garnish
- 6 tablespoons butter, melted
- 1 1/4 cups heavy whipping cream, cold or 2 - 8 ounce tubs of Cool Whip Topping
- 8 ounces of cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup molasses (not blackstrap)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- In a food processor, add your cookies and grind until you have fine crumbs.
- Place the crumbs in a mixing bowl and add the melted butter. Pat into a 9-inch pie plate. Make sure to go up the entire sides of the pie pan. Chill for at least 30 minutes before filling.
- If you are making homemade whipped cream -- In your stand mixer, beat the heavy cream until it starts to thicken, about 1 minute.
- Gradually beat in 1/4 cup powdered sugar and 1/2 teaspoon vanilla then continue beating until stiff peaks form, about 2-3 minutes. Transfer to another bowl and keep cold in the refrigerator.
- Now, in the mixing bowl, beat together the cream cheese and remaining 3/4 cup sugar until smooth and creamy, about 2-3 minutes. If you are using Cool whip, add in one 8-ounce tub of whipped topping at this moment.
- Beat in molasses, cinnamon, ginger, nutmeg, cloves, and the remaining 1/2 teaspoon of vanilla. Scrape down the bowl.
- If you are using homemade whipped cream -- Reserve about half of the whipped cream for the topping. Fold the remaining whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling into the pie crust. Top with the reserved whipped cream then garnish with cookie crumbs.
- Refrigerate for at least 4 hours or overnight before serving.
Amount Per Serving: Calories: 806Total Fat: 52gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 94mgSodium: 470mgCarbohydrates: 81gFiber: 2gSugar: 48gProtein: 7g