This Gingerbread Cream Pie is a festive, rich dessert that combines the spicy warmth of gingerbread with a smooth, creamy filling.

The gingerbread crust provides the perfect crunch, while the velvety cream filling melts in your mouth, creating a delightful contrast of flavors. It’s a holiday treat that captures the essence of Christmas in every bite, ideal for your seasonal gatherings.

Pair it with a drizzle of Caramel Sauce for an extra layer of sweetness or enjoy it alongside a comforting Pumpkin Spice Latte to bring out the cozy, spiced notes of the pie.

Why You’ll Love This Gingerbread Cream Pie?

The chilled pie on the white marble cooktop, topped with reserved whipped cream. Garnishes such as a sprinkle of ground cinnamon, gingerbread cookies, sugared cranberries, fresh rosemary, and star anise add a festive, decorative touch.

Perfect for the Holidays: A festive flavor that brings the essence of gingerbread to life.
Decadent Creaminess: The smooth filling complements the crunchy, spiced crust.
Delicious Pairings: Enhance the experience with rich caramel sauce or the seasonal warmth of a pumpkin spice latte.

Gingerbread Cream Pie

A festive and creamy dessert with a spiced gingerbread filling and a crunchy Biscoff cookie crust. Topped with whipped cream, sugared cranberries, and a touch of rosemary for a truly seasonal treat!

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Prep Time 15

Cook Time 10

Chilling Time 4

Total Time 4 25

Course Dessert

Cuisine American

Servings 10

Calories 561 kcal

Equipment

1 Food processor
1 set of mixing bowls
1 Rubber Spatula
1 Cooling rack
1 Electric mixer
1 pie pan

Ingredients

Cookie Crust:

8.8 oz Biscoff cookies ground to fine crumbs
¼ teaspoon ground ginger
7 tablespoons unsalted butter melted
1 tablespoon Local Hive Honey optional, use code “kristaskitchen15” for a discount
½ teaspoon kosher salt Diamond Crystal brand

Pie Filling:

2 cups heavy cream cold
1 cup powdered sugar sifted
2 tablespoons Local Hive Honey optional
2 teaspoons vanilla extract
¼ teaspoon kosher salt Diamond Crystal brand
12 oz cream cheese room temperature
¼ cup molasses
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon kosher salt Diamond Crystal brand
¼ teaspoon ground cloves
¼ teaspoon dry mustard
Garnish optional:
⅛ teaspoon ground cinnamon
7 gingerbread cookies
½ cup sugared cranberries
1 piece fresh rosemary
3 pieces star anise

Instructions

Making the Crust:

Preheat the oven to 350°F (175°C).
Blend the Biscoff cookies in a food processor until fine crumbs form.
Stir together the cookie crumbs, ginger, melted butter, honey, and salt in a medium bowl until fully combined.
Press the mixture into the bottom and sides of a pie dish.
Bake for 10-12 minutes, or until golden brown.
Cool the crust on a wire rack while you prepare the filling.

Making the Filling:

In a medium bowl, beat the heavy cream, powdered sugar, honey, vanilla, and salt with an electric mixer on medium-high speed until soft peaks form.
Remove 1½ cups of the whipped cream and set it aside in an airtight container in the fridge for later.
In another bowl, beat the cream cheese, molasses, cinnamon, ginger, salt, cloves, and dry mustard with an electric mixer on medium speed for about 2 minutes until smooth.
Add the cream cheese mixture to a large bowl. Stir in ¼ of the whipped cream mixture to lighten it up.
Gently fold in ½ of the remaining whipped cream and then fold in the other half until fully incorporated.
Fill the cooled crust with the gingerbread filling and smooth the top.
Chill in the fridge overnight or in the freezer for 4 hours to set.

Garnishing:

Before serving, top the pie with the reserved whipped cream.
Optional: Garnish with ground cinnamon, gingerbread cookies, sugared cranberries, fresh rosemary, and star anise.
Enjoy this festive Gingerbread Pie as a sweet end to your holiday meals!