Use What You Have
Holiday Gingersnap Pie Crust Recipe
Take your holidays up a notch with this irresistible gingersnap pie crust. It's delicious, easy, and comes together quickly with just a few ingredients.
Gingersnap Pie Crust Ingredients
- 1 (16 ounce) package of gingersnap cookies
- cup brown sugar
- 6 tablespoons unsalted butter, melted
How to Make Gingersnap Pie Crust
Follow these easy steps to create a perfect gingersnap pie crust:
- Crush the cookies: Set aside 12 to 18 whole gingersnap cookies. Crush the remaining cookies until you have 1 cups of fine crumbs. Reserve any extra cookies for another use.
- Mix the ingredients: In a mixing bowl, combine the crushed gingersnap crumbs, brown sugar, and melted butter. Stir well until the mixture is fully incorporated.
- Form the pie crust: Press the mixture into the bottom of a 9-inch springform pan. For added decoration, arrange the whole gingersnap cookies around the border of the pan, pressing them gently into the base. Overlap the cookies slightly if necessary to ensure they stand upright and are firmly in place.
- Bake the pie crust: Place the pan in the preheated oven at 375F (190C) and bake for about 7 minutes, or until the crust has set. Remove from the oven and allow it to cool completely before filling it with your desired filling.
Note: If you'd prefer to use a traditional pie pan, you can skip the cookie border step. Simply press the gingersnap crumb mixture into the bottom and up the sides of the pan, as you would with any regular cookie crust.
Filling Ideas for Gingersnap Pie Crust
If you're looking for some festive and delicious ideas to pair with your gingersnap crust, here are a few suggestions:
- Double Layer Pumpkin Pie
- Marbled Pumpkin Cheesecake
- Holiday Eggnog Pie
- Silky Gingerbread Pie
Nutrition Information (per serving)
| Nutrition Facts | Amount |
|---|---|
| Calories | 365 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 23mg |
| Sodium | 271mg |
| Total Carbohydrate | 49g |
| Dietary Fiber | 1g |
| Protein | 2g |
| Calcium | 24mg |
| Iron | 2mg |
| Potassium | 57mg |
Servings: 8
Comments
KD JS
10/06/2025 01:52:54 PM
For Thanksgiving this year, I made a Molasses-and-Spice Pumpkin Pie and I didn't want to make a plain ol' pie crust (I don't enjoy making pie crusts), so after exploring LOTS of recipes, I opted for this one. I pulsed a whole (5.25 oz) box of Anna's Ginger Thins in my food processor, cut the butter to 5 tablespoons, and pressed the mixture into four (big) ramekins (because I also made a pecan crust). Amidst the multi-tasking Thanksgiving prep, I forgot to pre-bake the crusts before filling the ramekins, so I just baked them at 350 (placed ramekins on a cookie sheet) until the filling was done. Next time I would pre-bake (to add crispiness), but everyone still enjoyed the unique twist on pumpkin pie. I didn't have any problems with excess grease, but it may be because I used Anna's instead of a heavier gingersnap. I would love to try this crust with a Banana Cream Pie!
Regina R
12/20/2020 03:18:36 PM
LISTEN TO THE REVIEWS! I made this with the recommended butter and 2 c of cookies and it still oozed butter out. Put asheet pan underneath! I baked crust at 300 for 5 min then baked with cheesecake. Easy to mold to the edges and wasn't too hard after fully baking!
L T
11/29/2020 05:59:38 PM
Good flavor but probably only 2 of the 6 Tbsp of butter were needed. I made it as written, and then after the initial bake I had to blot pools of excess butter off the crust before it was usable. The sides had completely slumped as they melted.
Liza
11/25/2022 02:58:04 PM
I made this recipe for Thanksgiving and had not accounted for how many hours it would take. By the time I was letting the cheesecake sit in the oven for an hour after turning it off, I fell asleep! And unfortunately, the top cracked like crazy. Maybe because I didn't get it into the fridge soon enough. I did opt to make the crust out of gingersnaps and I think that really elevated the flavor of the whole cake. The final product was very flavorful and I would probably make it again, but would want to figure out how to avoid the cracking. Ultimately, I just covered the cracks with homemade whipped cream and a sprinkle of nutmeg. ;)
Pat Nugent
11/21/2016 01:17:47 AM
Only suggestion would be to increase the crushed gingersnaps by 50%.
Alexander Smith
11/30/2024 02:49:00 AM
I didn’t expect it to be this good.
Mo Reyes
11/25/2020 07:21:29 PM
This is the second time I use this recipe and I love it! Always comes out delicious!
Lisa
11/22/2020 10:22:03 PM
This is an annual 2x a year) crust, and it always is loved, filed with a swirled pumpkin cheesecake. Thank you for sharing! Lisa
scarse
12/30/2019 05:46:21 PM
I’ve been making the Double Layer Pumpkin pie for years and always made a shortbread crust. This year I tried this recipe and my family went crazy over it (the sweetness of the filling is beautifully complimented with the spicy crust). My husband who typically only eats apple crisp after our holiday meal went for this every time!
Tsk
12/08/2019 10:38:24 PM
Made no changes. Will definitely use again.
Linda
11/26/2019 05:56:17 PM
It came out perfect.
Everblader
12/16/2017 03:20:13 PM
My wife and I made this for Thanksgiving this year and it was awesome. We used it for our Pumpkin Pie Cheese Cake. The flavors went so well together!
SueLuria
11/20/2017 09:47:48 PM
Cut butter; add ginger snaps; whole recipe x 1 1/2 for 10” pie
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