Gingerbread Cream Pie
There are a few pies I just love. Blueberry and apple are absolute classics. Those recipes are delicious but my favorite no-bake pie is this gingerbread cream pie. This is perfect if you are trying to get creative with a sweet treat for the whole family. I LOVE these flavors and the base has pumpkin in it so that makes it sort of healthy, right?
It is no-bake. You know what that means... better if prepared ahead of time. That is music to a PKU'ers ears. Make one to two days ahead of time for best results but it must set at least six hours at a minimum.
It is sure to be a crowd pleaser. I top with Reddi Wip's Coconut whip. This is available at most grocery stores. This is mostly for garnish as you really don't even need anything to make this dish a total home run. Get creative. Throw sprinkles on or pumpkin spice marshmallows. The kiddos will love this recipe!
Make with one large graham cracker crust or mini crusts. Freeze individual pies or slices for a fast treat down the road.
Gingerbread Cream Pie
Makes 12 slices
Each slice has 71 mg of phe, 1.7 grams of protein and 227 calories
1 bag (10 oz) large marshmallows 1 cup pumpkin (canned or fresh) 1 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 carton (8 oz) Cocowhip (thawed) 1 (9-inch) store-bought graham cracker crust (or 6 individual mini graham cracker crusts)
In a saucepan, over low or medium-low heat, combine the marshmallows, pumpkin, cinnamon, pumpkin pie spice, and salt. Stirring very frequently, let it melt and mix together until it's smooth and combined.
Add thawed Cocowhip. Stir together until completely combined.
Pour mixture inside the graham cracker crust and spread out evenly.
Cover the pie with the enclosed lid from the crust and put it in the fridge for at least 6 hours to thicken up and come together. This is even better after it sits. I make it one to two days ahead of time.
Slice and serve with additional coconut whipped cream.
