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Gingerbread cream pie

This creamy dreamy pie is reminiscent of butterscotch cream pie and pumpkin pie all at the same time. 



  • 1 10 inch pie crust (blind baked)
  • 2 1/4 cups milk (3.25% preferred)
  • 2 whole eggs + 4 yolks
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon gingerbread spice
  • 1/3 cup cornstarch
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 6 gingerbread cookies, for garnish


  1. In a bowl, whisk cornstarch with the eggs.
  2. In a pot, combine the milk, sugar, salt, spices, and egg mixture, and cook on medium heat while whisking continuously until thickened and bubbling.
  3. Pour filling into the pie crust, cover with plastic wrap, and chill for at least four hours.
  4. Top with freshly whipped cream and garnish with cookies. Serve and enjoy! 

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