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    Recipes » Desserts » Pie Recipes

    Gingersnap Crust

    Published: Nov 10, 2021 · Modified: Nov 12, 2021 by Marissa Stevens · 6 Comments

    This post may contain affiliate links.

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    slice of pie with a gingersnap crust on a white plate.

    Elevate almost any holiday pie with this buttery, warmly spiced Gingersnap Crust. It's the ultimate crumb crust for ginger lovers.

    Gingersnap Crust in a white pie ceramic pie plate.

    With just 4 ingredients and a food processor, you can make this delectable gingersnap cookie crust in just 15 minutes, including baking time! Use store bought gingersnaps or, even better, with Homemade Gingersnap Cookies with an extra punch of ginger spice.

    Jump to:
    • Gingersnap Crust Ingredient List
    • How to Make Gingersnap Crust
    • Recipe Video
    • Gingersnap Crust
    • 💬 Comments

    Gingersnap Crust Ingredient List

    Gingersnap Crust Ingredients on a white marble board.
    • Gingersnap Cookies: These homemade gingersnap cookies are perfect because they're ultra crunchy with punchy ginger flavor!
    • Sugar: granulated white sugar or brown sugar
    • Ground Cinnamon
    • Butter: salted butter, or unsalted butter with a pinch of kosher salt

    This crust is the ideal choice for Pumpkin Chiffon Pie and pumpkin cheesecake, but you'll find that it's an equally delicious swap for a baked pie crust (like my Lard Pie Crust) or graham cracker crust in traditional American pies. Try it with pumpkin pie, sweet potato pie or even Chocolate Rum Pie for your holiday table and for no-bake pies in the summertime. And don't forget how beautifully ginger enhances lemon, so use this versatile crust for lemon chiffon pie and lemon cheesecake too!

    slice of pie with a gingersnap crust on a white plate.

    How to Make Gingersnap Crust

    Add gingersnap cookies to the bowl of a food processor and pulse until you have fine gingersnap crumbs. Add sugar and cinnamon and pulse to combine; pour in melted butter and pulse to combine.

    • gingersnaps in food processor
    • pulsing melted butter into crumb mixture
    • gingersnap crumbs in food processor
    • adding sugar and spices to gingersnap crumbs
    • pulsing in sugar and spices
    • adding melted butter to gingersnap crumb mixture
    • processing gingersnaps
    • gingersnap crust mixture ready to press into pie plate

    Pour gingersnap mixture into a 9-inch pie plate (deep-dish) and use a dry measuring cup to press evenly onto the bottom and sides. 

    • adding gingersnap crust mixture to press pie plate
    • pressing crumb mixture into pie plate with dry measure
    • gingersnap crust ready to bake
    • Gingersnap Crust in a white pie ceramic pie plate.

    Bake for 5 minutes in a 350˚F preheated oven. Remove and set aside to cool. When cooled completely, fill as desired.

    • baked gingersnap crust
    • pouring pumpkin chiffon pie filling into baked and cooled gingersnap crust

    Recipe Video

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    Gingersnap Crust in a white pie ceramic pie plate.

    Gingersnap Crust

    Marissa Stevens
    An easy, warmly spiced, thick gingersnap crust!
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 235 kcal

    Ingredients
      

    • 2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
    • 2 tablespoons granulated sugar
    • ½ teaspoon ground cinnamon
    • 6 tablespoons butter melted and cooled slightly

    Instructions
     

    • Preheat oven to 350˚F.
    • Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
    • Transfer crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely. Fill as desired.

    Nutrition

    Calories: 235kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 23mgSodium: 253mgPotassium: 126mgFiber: 1gSugar: 10gVitamin A: 263IUVitamin C: 1mgCalcium: 31mgIron: 2mg
    Keyword Christmas, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Gingersnap Cookies
    Pumpkin Chiffon Pie »

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    1. David @ Spiced says

      November 11, 2021 at 4:17 am

      5 stars
      Haha - perfect timing! Those gingersnap cookies looked amazing the other day, and now this crust is the perfect way to use them. I do love a good gingersnap crust (it's perfect for pumpkin cheesecake!) but I've never made it using homemade gingersnaps. Putting this on the list!

      Reply
      • Marissa Stevens says

        November 12, 2021 at 12:01 pm

        I love to hear that, David. Thank you!

        Reply
    2. Ben | Havocinthekitchen says

      November 10, 2021 at 8:05 am

      This tart crust looks amazing already on its own! But of course it will be wonderful once filled, and I look forward to your next recipe 🙂

      Reply
      • Marissa Stevens says

        November 10, 2021 at 10:21 am

        haha...you guessed it, Ben! Just wait until Friday's post... 🙂

        Reply
    3. angiesrecipes says

      November 10, 2021 at 5:52 am

      I usually just used ginger cookies and butter for spiced cookie crust. Love how thick your crust looks, Marissa.

      Reply
      • Marissa Stevens says

        November 10, 2021 at 10:21 am

        Thanks, Angie!

        Reply

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