Mile High Ginger Pie

This easy, no-bake Mile High Ginger Pie recipe is a welcome departure from the standard holiday cream pie.

Mile High Ginger Pie


  • 1/4 cup caramel dessert topping
  • 1 (6 ounce) prepared vanilla cookie crust
  • 2 cups Half-and-Half
  • 2 (4 serving) boxes vanilla instant pudding mix
  • 1/2 teaspoon McCormick® Ginger, Ground
  • 1/8 teaspoon McCormick® Cinnamon, Ground
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 1/4 cup sliced almonds, toasted


  1. Spread caramel dessert topping evenly in bottom of crust. Set aside.
  2. Pour Half-and-Half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk for 2 minutes or until well blended. (Mixture will be thick.) Let stand for 5 minutes.
  3. Gently stir in 1 1/2 cups of the whipped topping. Spoon into crust.
  4. Refrigerate for 3 hours or overnight until set.
  5. Spread remaining whipped topping over filling just before serving. Sprinkle almonds around edge of pie.
  6. Store leftover pie in the refrigerator.

Yield: 8 servings | Prep: 15 min | Refrigerate: 3 hr

per serving: Calories: 386 Fat: 18 g Carbohydrates: 52 g Cholesterol: 32 mg Sodium: 439 mg Fiber: 1 g Protein: 4 g

Recipe and photo used with permission from: McCormick