This post may contain affiliate links. Please read our disclosure policy.

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.

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.

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. 

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

Recipe Video

Gingersnap Crust

5 from 2 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Course: Dessert
Cuisine: American
Calories: 235
Servings: 8 people
An easy, warmly spiced, thick gingersnap crust!


  • 2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter melted and cooled slightly


  • 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.


Calories: 235kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 253mg | Potassium: 126mg | Fiber: 1g | Sugar: 10g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Elaine says:

    Delicious! I have extra…can I store it ..perhaps in the fridge?

    1. Marissa Stevens says:

      So glad you enjoyed this, Elaine! You can refrigerate leftover crust for up to 3 days or freeze, well wrapped for up to 3 months.

  2. Caroline says:

    5 stars
    I love a black bottom pie, but every time I make it, the gingersnap crust is hard as a rock. What am I doing wrong?

    1. Marissa Stevens says:

      Hi Caroline! There are a few factors that might be contributing to that rock-hard crust.

      Gingersnap Texture: Be sure your gingersnaps are light and crispy to begin with. If they’re too moist or chewy, they can affect the final crust’s consistency. Aim for a texture similar to graham crackers or chocolate wafers.

      Crushing: When turning them into crumbs, aim for a coarse texture. You don’t want them super fine like powder, but not too chunky either. Think of a middle ground, similar to breadcrumbs.

      Pressing the Crumbs: Be gentle but firm when pressing the crumbs into your pie pan (it’s admittedly a delicate balance!). You want a nice even layer, but if you press too hard, your crust will get too firm when you bake it.

      I hope that helps!

  3. David @ Spiced says:

    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!

    1. Marissa Stevens says:

      I love to hear that, David. Thank you!

  4. Ben | Havocinthekitchen says:

    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 🙂

    1. Marissa Stevens says:

      haha…you guessed it, Ben! Just wait until Friday’s post… 🙂

  5. angiesrecipes says:

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

    1. Marissa Stevens says:

      Thanks, Angie!