Gingerbread Latte Pie

If there is one thing I look forward to, it is the holidays. It is a time of year when bakers can really strut their stuff and make the most wonderful creations.

People seem to be a little more apt to indulging in the riches of pastry, cream and sugary sweetness during the winter seasons as sweaters give a little more leeway than the fitted summer fashions. The wonders of a stretchy sweater are marvelous! Any guilty pleasures can be dealt with come May.


The turn of the seasons means the incorporation of warmer spices like ginger, cinnamon, all spice and nutmeg. Fall brings on pumpkin spice like a warm scarf for your palate. The soothing comforting mixture is a great cure for the fall crisp wind.


Heading further into winter is the much anticipated gingerbread latte spice mix! Yes! Another reason to get up in the morning, throw on those slippers to get ready to face a blistery cold day. It is what keeps a person going. Really it is.

A perfectly created gingerbread latte is a thing of wonder. Smooth coffee, creamy goodness and spiced just right that is tastes like you are eating a bunch of gingerbread cookies. Let’s not forget about the topping. Whip cream? The answer is yes. Much of the year is spent looking forward to the first one of these lovely libations. So I thought, ‘Why not make a dessert of it?’


The idea for a gingerbread latte pie was born. It had to have all the key elements that make the latte great. The crust tastes much like gingerbread cookies, the egg based pie filling is smooth and creamy (plus is has the coffee element), and the topping is spiced whip cream with a shot of coffee liquor. Oh yeah. Now we are talking. This pie has been upgraded to a gingerbread latte ‘to go cup’.


The drama of the holiday festivities can be mellowed as you sit down, put your feet up and enjoy a slice of your very own gingerbread latte pie. Sweaters on everyone. Sweaters on.


Stay warm and cozy!


Gingerbread Latte Pie
Prep Time
35 mins
Cook Time
1 hr
Chill time
2 hrs
Total Time
3 hrs 35 mins
A pie worth waiting for the holidays! It is gingerbread latte time.
Course: Dessert
Keyword: cream, dessert, fall, from scratch, ginger, gingerbread, homemade, latte, pie
Servings: 8 -10 servings
Author: mdivadomestica
Gingerbread Pie Crust
  • 1/2 cup brown sugar
  • 1/3 cup butter room temperature
  • 2 Tbsp lemon juice
  • 1 Tbsp milk
  • 1/2 tsp vanilla
  • 2 Tbsp fancy molasses
  • 1 3/4 cup flour
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 2 Tbsp corn starch
  • 1/2 tsp salt
  • 2 Tbsp fresh grated ginger
Pie Filling
  • 1 cup sugar
  • 2 Tbsp flour
  • 1/2 tsp nutmeg
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/4 cup butter melted
  • 1/4 cup coffee
  • 3/4 cup milk
  • 1 tsp vanilla
  • 3 eggs room temperature, beaten
Whipped Cream Topping
  • 2 cups whipping cream
  • 1/2 tsp vanilla
  • 1 Tbsp coffee liquor
  • 1 cup icing sugar
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
For the Pie Crust
  1. In a stand mixer, cream brown sugar & butter together until light and fluffy. Slowly add in the lemon juice, then milk, then vanilla & then molasses. Continue to mix until it is all combined.

  2. In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, all spice, corn starch & salt. Add in the fresh ginger & combine.

  3. Add the flour mixture 1/3 at a time to the sugar/butter mixture, making sure that it is incorporated before adding the next 1/3. Scrape down the edges after each addition. Wrap the dough in wax paper & let rest in the fridge for at least 1 hour.

  4. Preheat oven to 350. Remove from the fridge & divide in half. Roll out the one half into a round shape larger than would fit the pie plate. Place in pie plate & cut the over hang to be approximately 1 inch further from the edge. Tuck the edge in and flute the crust. Prick the bottom with a fork. Repeat for the 2nd pie crust & reserve this one for later use (can be covered and placed in the freezer).

  5. With the1st prepared pie crust, line with parchment paper & place pie weights in the middle. Bake for 10 minutes. Remove pie weights & parchment. Bake for 5 minutes. Remove from the oven & let cool.

For the Pie Filling
  1. Set oven at 325 degrees. Combine together sugar, flour, nutmeg, ginger, cinnamon & all spice. Then add in the melted butter, coffee, milk, & vanilla until incorporated. Add in the beaten eggs and blend. Pour into the prepared pie shell & bake for 45-60 minutes or until knife comes out clean.

  2. Remove from oven & let cool completely. Store in fridge a couple of hours prior to adding the whipped cream topping.

For the Whipped Cream Topping
  1. In stand mixer with whisk attachment, whip the cream until peaks are present. Add in the vanilla and coffee liquor & whip until combined. Add in the icing sugar, ground ginger, nutmeg & cinnamon slowly until combined. Place the mixture in a piping bag & decorate the top of the chilled pie filling. Refrigerate the pie until ready to serve.

Recipe Notes

Recipe makes 2 pie shells. One to use now and another for a later date or make 2 by doubling the filling and whipped topping recipe.




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