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    Home » Recipes » Dessert Recipes

    Gingersnap Pie Crust

    Oct 23, 2015 by Laureen King

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    This gingersnap pie crust  tastes amazing for all your no bake pie especially pumpkin pie. via @artandthekitch

    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.
    3.81 from 78 votes
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    Cook Time 7 minutes mins
    Total Time 7 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 220 kcal

    Ingredients
      

    • 2 cups gingersnap cookies (about 10 oz before ground) appx. 40-50 cookies
    • ¼ cup brown sugar
    • 6 tablespoon 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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    Made with gingersnap cookies, this pie crust is amazing to use for no-bake desserts especially no bake pumpkin pie! via @artandthekitch

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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    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

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    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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