This Gingersnap Pie Crust recipe is so quick and easy to make and a tasty alternative to a graham cracker crust. The spicy, ginger flavor makes this a perfect crust for holiday pies, cheesecake, and no bake desserts.
This cookie-bases crust packs a ton of flavor and compliments pumpkin cheesecake, pumpkin pies and all those tasty fall desserts. Try it with Sweet Potato pie!
I like this gingersnap crust for my No bake Layered Pumpkin Pie , Pumpkin Cheesecake Tarts, as well as my Tall and Creamy New York Cheesecake.
Ready in under 15 minutes, this gingersnap crust uses only 3 ingredients! Simply grind gingersnap cookies into crumbs, add brown sugar and some melted butter. There is no need to add any extra spices as the gingersnaps have all the warm flavors of ginger, cinnamon, and cloves in them.
How to make this gingersnap cookie crust recipe
- Place the cookies into a food processor and pulse until the cookies are broken down into fine crumbs. The crumbs should be about the same consistency as graham crumbs or chocolate cookie crumbs.
- Add the brown sugar and combine.
- Next mix in the melted butter. So easy!
- Using your hands or the bottom of a glass press the crumb mixture into a 9-inch deep-dish pie plate or a 10-inch pie pan.
- Preheat oven to 350º F and bake for 5-6 minutes.
What if you do not have a food processor or blender?
Place the cookies into a heavy plastic bag and crush into crumbs with a rolling pin.
What kind of gingersnap cookies to use?
For this recipe I recommend store bought gingersnaps. They are crisp and crunchy and grind into crumbs much better than homemade gingersnaps. Homemade gingersnap cookies tend to be too soft and buttery and don't work well in this recipe.
This post was originally published October 23, 2015. Occasionally I update with fresh tips, content and photos. Current update November 1, 2023.
Gingersnap Pie Crust
Ingredients
- 1 box gingersnap cookies (10 oz/300 g before ground) approximately 30-40 cookies
- ¼ cup light brown sugar
- 6 tablespoons melted butter
Instructions
- Preheat oven to 350º F
- Using a food processor on pulse mode, grind the gingersnaps into fine crumbs.
- Add in the brown sugar and combine.
- Add the melted butter and blend until the crumb mixture is fully combined.
- Press firmly into sides and bottom of 9 inch deep dish pie dish or 10-inch pie dish.
- Bake at 350º F  for 5-6 minutes.
Zoom says
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 🙂
Laureen King says
Thank you Zoom, I love anything gingerbread, gingersnap as well.
Katie says
Use this for a butterscotch pie! It's deeelicious!
Laureen King says
that does sound delicious Katie
Baltisraul says
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.
Lori says
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.
Laureen King says
I have only made this pie crust for my no bake pumpkin pie, but I would not prebake it.
Martha says
I tried this and it was way too much crust for one pie. Did you mean to measure the Gingersnaps before you crushed them?
Laureen King says
yes Martha measure before you crushed them, should only be about 40 cookies
Sharona DeMille says
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.
Laureen King says
Good point Sharona, I have adjusted the recipe to reflect you need 10 oz of cookies (before ground)