No-Bake Gingerbread Pie – A Creamy, Spiced Delight with a Crunchy Gingersnap Crust

This No-Bake Gingerbread Pie is the perfect combination of creamy, spiced filling and a crunchy gingersnap crust. With its holiday spices and simple no-bake process, it’s an easy and delightful treat for any festive occasion. The pie has a wonderfully creamy texture, and the warm, rich flavor of molasses and spices makes it feel like a bite of Christmas magic.

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What Makes This Pie So Special?

Gingersnap Crust: Crisp, buttery, and full of that signature ginger flavor, it pairs perfectly with the smooth and spicy filling.

No-Bake Filling: A mix of cream cheese, whipped cream (or Cool Whip), molasses, and warming spices like cinnamon, ginger, and cloves, this pie has the ideal balance of sweet and spice without the need for an oven.

Easy and Quick: No need to turn on your oven, making it a great dessert for when you need something quick but delicious.

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No-Bake Gingerbread Pie Recipe

Ingredients:

Crust:

• 2 cups gingersnap cookie crumbs (plus more for garnish)
• 6 tablespoons butter, melted

Filling:

• 1 1/4 cups heavy whipping cream, cold (or 2 - 8 oz tubs of Cool Whip Topping)
• 8 oz 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

Nutritional Information (Per Serving):

• Calories: 340 kcal
• Fat: 20g
• Carbohydrates: 36g
• Protein: 4g
• Sugar: 28g

Serving Suggestions:

Serve this pie chilled and garnish with extra gingersnap crumbs for that added crunch. You could also top it with a drizzle of caramel or a sprinkle of cinnamon for an extra festive touch.

Storage and Make-Ahead Tips:

This pie needs to chill for at least 4 hours or overnight before serving to let the flavors meld together. Store any leftovers in the refrigerator for up to 4 days. It's a great dessert to make ahead of time, so you can focus on the main meal while dessert is already taken care of!

Recipe Instructions:

1. Make the crust: In a food processor, grind gingersnap cookies until fine. Add melted butter and mix until the crumbs are well-coated and form a slightly moist mixture.
2. Press the crumbs into the bottom and up the sides of a 9-inch pie pan. Make sure to create an even layer. Chill in the refrigerator for at least 30 minutes to set.
3. Prepare the whipped cream (if making homemade): In a stand mixer, whip the heavy cream until it begins to thicken. Gradually add in 1/4 cup of powdered sugar and 1/2 teaspoon vanilla. Continue whipping until stiff peaks form. Transfer to a bowl and refrigerate.
4. Make the filling: In the same mixer, beat together the cream cheese and remaining powdered sugar until smooth and creamy, about 2-3 minutes.
5. Add the molasses, cinnamon, ginger, nutmeg, cloves, and remaining vanilla extract. Beat until fully combined.
6. If you’re using Cool Whip, fold one 8-ounce tub into the cream cheese mixture at this point. If using homemade whipped cream, fold in half of the whipped cream and reserve the rest for topping.
7. Assemble the pie: Spread the cream cheese and whipped cream mixture evenly into the chilled pie crust.
8. Top with the remaining whipped cream or Cool Whip. Garnish with extra gingersnap crumbs.
9. Chill and serve: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly. Slice and serve chilled.

This No-Bake Gingerbread Pie is sure to be a crowd-pleaser during the holiday season. With its creamy, spiced filling and crunchy gingersnap crust, it’s the perfect dessert for any festive gathering. Plus, it's so easy to make, giving you more time to enjoy the holidays!