Ah, the most wonderful time of the year is here, and you know what that means! Holiday treats! Start things off strong with a Gingerbread Cream Pie. Doesn’t that just sound delightful?! You’ll feel quite merry as you dig your fork into this fluffy slice of sweetness that’s filled with all the beloved spices of the season. Fill yourself up with a nice cold glass of eggnog and you’ve got yourself the perfect dessert for these festive times! ‘Tis the season for Gingerbread Cream Pie!
Ingredients
- 1 (5.1-ounce) box instant vanilla pudding mix
- 2 cups cold milk
- 2 tablespoons molasses
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg, plus more, to taste, for garnish
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 (9-inch) pie shell, blind-baked
Directions
Step 1 –In a large bowl, add the vanilla pudding mix and the milk and use an electric hand mixer to whip it together.
Step 2 –Let the whipped pudding mixture sit for 3 minutes.
Step 3 –Add the molasses, the cinnamon, the ginger, the cloves, and 1/8 teaspoon of the nutmeg to the whipped pudding mixture and stir until it is combined.
Step 4 –In a separate bowl, add the heavy cream and the powdered sugar and use an electric hand mixer to whip until it is stiff.
Step 5 –Fold 1/3 of the whipped cream mixture into the whipped pudding mixture.
Step 6 –Pour the pie filling into the pie shell.
Step 7 –Top the pie filling with the remaining whipped cream mixture and sprinkle with the extra nutmeg.
Step 8 –Slice and serve.
