Ingredients
Crust
- 2 ½ cups Crushed Gingersnaps Crumbs
- ¼ cup Brown Sugar
- ¾ cup Salted Butter, melted
Filling
- 1 (3.4-oz) box Instant Vanilla Pudding
- 2 cups Whole Milk, cold
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Salt
- ⅛ teaspoon Ground Cloves
- 3 Tablespoons Molasses (or Honey, Maple Syrup)
- 2 cups Whipped Topping (such as Cool Whip®)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Spray a 9-inch pie pan with baking spray and set aside. In a large mixing bowl, combine the crushed gingersnap crumbs and brown sugar. Pour in the melted salted butter and stir until the mixture is thoroughly combined and resembles moist crumbs. Press this mixture evenly into the bottom of the prepared pie pan to form the crust.
- Bake the Crust: Place the pie pan on the center rack of the preheated oven and bake for 8 to 10 minutes. Remove the crust from the oven and transfer it to a wire cooling rack. Let it cool completely before adding the filling to ensure the crust retains its crispness.
- Mix the Filling: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk vigorously for about 2 minutes until the mixture thickens to a soft-set consistency. Add the ground ginger, cinnamon, nutmeg, salt, and cloves to the pudding mixture and whisk to evenly incorporate all the spices. Stir in the molasses until the filling is smooth and flavorful.
- Fold in Whipped Topping: Gently fold the whipped topping into the pudding mixture using a rubber spatula, combining them carefully to maintain a light, fluffy texture without deflating the creaminess.
- Assemble and Chill: Spoon the prepared filling into the cooled gingersnap crust, spreading it evenly. Cover the pie lightly with plastic wrap and refrigerate for 4 to 6 hours, or ideally overnight, to allow the filling to set and flavors to meld.
- Serve: When ready to serve, optionally top the pie with additional whipped topping and a sprinkle of crushed gingersnap pieces for extra texture and presentation.
Notes
- Molasses Substitution: Using honey or maple syrup instead of molasses will change the distinctive deep flavor of the filling, making it lighter and less intense.
- Storage: Store the pie in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- To Reduce Calories: Substitute with sugar-free or light versions of instant pudding and whipped topping, and use low-fat or skim milk to lower fat and calorie content.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
