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Gingersnap Pie Crust

October 23, 2015 by Laureen King 14 Comments

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Homemade Gingersnap Pie Crust is the perfect base for fall desserts. Great for a pumpkin cheesecake crust.
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Pie crust made with gingersnaps in a glass pie plate.
This gingersnap pie crust  tastes amazing for all your no bake pie especially pumpkin pie.Made with gingersnap cookies, this pie crust is amazing to use for no-bake desserts especially no bake pumpkin pie!

The spicy flavour of  this Gingersnap Pie Crust recipe is perfect for all those Fall desserts. I have used it instead of a graham crust in my No Bake Triple Pumpkin Pie.

Pie crust made with gingersnaps in a glass pie plate.

Gingersnap Pie Crust is the perfect crust for pumpkin flavoured desserts, sweet potato and apple. This recipe is also great for tart shells or a cheesecake base.  I loved using this spicy recipe for my Pumpkin Cheesecake Tarts and  as a crust for the pumpkin cheesecake I made. The flavour combination was fantastic!

Pie crust made with gingersnaps in a glass pie plate.

 

A food processor helps whip this crust recipe up in minutes!

Food processor filled with ground gingersnaps.

Pie crust made with gingersnaps in a glass pie plate.

Gingersnap Pie Crust

Laureen King
Homemade Gingersnap Pie Crust is the perfect base for fall desserts. Great for a pumpkin cheesecake crust.
3.78 from 58 votes
Print Recipe Pin Recipe
Cook Time 7 mins
Total Time 7 mins
Course Dessert
Cuisine American
Servings 8
Calories 220 kcal

Ingredients
  

  • 2 cups gingersnap cookies (about 10 oz before ground) appx. 40-50 cookies
  • 1/4 cup brown sugar
  • 6 tbsp melted butter

Instructions
 

  • Preheat oven to 350º
  • Using a food processor, grind cookies into fine crumbs.
  • Add brown sugar and combine well.
  • Add melted butter, combine together.
  • Press firmly into sides and bottom of 9 inch pie plate.
  • Bake 350º for 5-8 minutes.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 23mgSodium: 219mgPotassium: 107mgFiber: 1gSugar: 12gVitamin A: 266IUCalcium: 30mgIron: 2mg
Keyword gingersnap pie crust
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Try this recipe with one of my all-time favourite pies, No Bake Triple Layer Pumpkin Pie!

Slice of pumpkin pie with layers of pumpkin, cream cheese and whipped cream on amber coloured glass plate.

 

Pie crust made with gingersnaps in a glass pie plate.

 

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Filed Under: Dessert Recipes, Recipes Tagged With: gingersnap pie crust, gingersnaps, pumpkin pie

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Reader Interactions

Comments

  1. Zoom

    August 29, 2016 at 2:00 pm

    Made this last night with my sister – it was amazing! My dad is a gingersnap freak and he loved it too! Keep the yummy coming 🙂

    Reply
    • Laureen King

      August 29, 2016 at 7:22 pm

      Thank you Zoom, I love anything gingerbread, gingersnap as well.

      Reply
  2. Katie

    December 23, 2017 at 2:18 am

    5 stars
    Use this for a butterscotch pie! It’s deeelicious!

    Reply
    • Laureen King

      December 23, 2017 at 8:33 am

      that does sound delicious Katie

      Reply
  3. Baltisraul

    January 26, 2018 at 10:15 am

    5 stars
    I made this last night with lemon snaps crust instead of a ginger snaps crust, since I was making a Meyer Lemon pie. Meyer lemons are so sweet and juicy you don’t taste the extra lemon flavor that the crust added. I was tempted to use lemon extract but went with the vanilla as the recipe suggested. Sometimes too much is enough!!! The pie and the snaps crust were great.

    Reply
  4. Lori

    December 21, 2018 at 12:15 pm

    I want to make a pumpkin pie with ginger snap pie crust. Do I still need to do a 5 minute bake before I fill and bake? Thank you so much.

    Reply
    • Laureen King

      December 22, 2018 at 8:56 am

      I have only made this pie crust for my no bake pumpkin pie, but I would not prebake it.

      Reply
  5. Martha

    December 21, 2018 at 1:30 pm

    3 stars
    I tried this and it was way too much crust for one pie. Did you mean to measure the Gingersnaps before you crushed them?

    Reply
    • Laureen King

      December 22, 2018 at 8:55 am

      yes Martha measure before you crushed them, should only be about 40 cookies

      Reply
      • Sharona DeMille

        December 24, 2018 at 6:30 am

        Totally impractical to measure the cookies before baking because different brands are different sizes and 40 cookies in one brand can grind down to a much larger quantity than another. Also small cookies will fit differently into a measuring cup, fewer voids, than larger ones — same can be said for flatter v rounder crowned. Either provide a crum measurement or go by weight for accuracy.

        Reply
        • Laureen King

          December 24, 2018 at 8:32 am

          Good point Sharona, I have adjusted the recipe to reflect you need 10 oz of cookies (before ground)

          Reply

Trackbacks

  1. No Bake Triple Layer Pumpkin Pie - Art and the Kitchen says:
    October 23, 2015 at 9:38 pm

    […] recipe tastes great with my recipe for Gingersnap Pie Crust Share this recipe « Chiffon Poppy Seed CakeItalian Turkey Burger Soup […]

    Reply
  2. Pumpkin Cheesecake Pie - Art and the Kitchen says:
    October 23, 2015 at 10:34 pm

    […] Share this recipeThis tasty recipe is one great tasting Pumpkin Cheesecake Pie, combining a layer of cheesecake, pumpkin pie filling, topped with whipped cream. The base is a Gingersnap Pie Crust. […]

    Reply
  3. No Bake Triple Layer Pumpkin Pie | Art and the Kitchen says:
    September 9, 2016 at 8:06 am

    […] simple to prepare. You can make your own graham pie crust or buy a pre-made one. I like to use my Gingersnap Pie Crust. One problem people ran into with this recipe was the pumpkin layer being too runny. The problem […]

    Reply

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