A gingersnap pie crust is a flavorful, crunchy base that pairs perfectly with rich and creamy pie fillings like pumpkin, cheesecake, or chocolate. The combination of gingersnap cookies and warm spices like cinnamon and ginger creates a sweet and slightly spicy crust that adds an extra layer of flavor to any dessert. It’s simple to make and takes just minutes to prepare!
Why You’ll Love This Recipe
I love this gingersnap pie crust because it brings a burst of flavor to any pie I make. The crumbs are crunchy and full of spice, and the melted butter binds everything together perfectly. It’s an excellent base for pies with smooth fillings, like cheesecake, custard, or pumpkin, and it requires very little effort to put together. The best part? It only takes about 20 minutes from start to finish, making it the ideal quick solution when I’m in need of a delicious pie crust!
Ingredients
1 1/2 cups gingersnap cookie crumbs (about 20 cookies)
1/4 cup melted butter
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, I combine the gingersnap cookie crumbs, sugar, ginger, cinnamon, and salt.
Add the melted butter and stir until the mixture is evenly coated and holds together when pressed.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan, ensuring an even layer.
Bake the crust for 8-10 minutes, or until it is golden and fragrant.
Remove the crust from the oven and allow it to cool completely before adding your pie filling.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Variations
Nutty Gingersnap Crust: For a bit of extra texture, I like adding 1/4 cup of chopped pecans or walnuts to the gingersnap mixture before pressing it into the pan.
Chocolate Gingersnap Crust: For a richer flavor, I substitute some of the butter with melted dark chocolate. It adds a delicious depth of flavor, especially when paired with chocolate or mocha fillings.
Spicy Kick: If I’m feeling adventurous, I add an extra 1/4 teaspoon of ground cloves or allspice for a more intense spice kick.
Storage/Reheating
Storage: If I’m making this crust ahead of time, I store it in an airtight container at room temperature for up to 2-3 days. It can also be kept in the refrigerator for up to a week if I need to make it even earlier.
Freezing: For longer storage, I freeze the unfilled crust. I wrap it tightly in plastic wrap or foil and store it in the freezer for up to 2 months. When I’m ready to use it, I thaw it at room temperature for about 30 minutes.
Reheating: If I need to reheat the crust, I simply place it in a preheated oven at 350°F (175°C) for about 5 minutes, just to warm it up before adding the pie filling.
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FAQs
Can I use regular cookies instead of gingersnaps?
Yes, I can substitute regular cookies like graham crackers or digestive biscuits, but the flavor will be different. Gingersnaps provide a unique spicy kick that enhances the flavor of many pies.
How do I make sure the crust holds together?
I make sure to press the mixture firmly into the pie pan, especially around the edges. The melted butter is key, as it helps bind the crumbs together. Once baked, the crust will set and hold its shape well.
Can I make this crust ahead of time?
Absolutely! I often prepare the crust a day or two in advance. Just store it in an airtight container until I’m ready to fill it. It’s a real time-saver for holiday baking.
Can I make the crust without sugar?
If I want a less sweet crust, I can reduce or omit the sugar entirely. The gingersnap cookies already have sugar, so it still tastes delicious without the extra sweetness.
Is this crust gluten-free?
This crust is not gluten-free unless I use gluten-free gingersnap cookies. There are several great gluten-free versions available, so it’s easy to make this crust gluten-free with just that simple substitution.
Conclusion:
This gingersnap pie crust is a quick and delicious base for any of my favorite pies. With its crisp texture and spice-forward flavor, it elevates any dessert with minimal effort. Whether I’m using it for a pumpkin pie, a cheesecake, or something chocolatey, it always delivers that perfect blend of crunch and sweetness. It’s a great recipe to keep in my back pocket for all of my pie-making adventures!
📖 Recipe:
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Gingersnap Pie Crust
- Total Time: 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Gingersnap Pie Crust is a delicious, crunchy base made from gingersnap cookies, butter, and warm spices like cinnamon and ginger. Perfect for pies with creamy fillings such as pumpkin, cheesecake, or chocolate, this easy-to-make crust offers a delightful burst of flavor. With just 20 minutes of prep and bake time, it’s the ideal quick solution for any pie!
Ingredients
1 1/2 cups gingersnap cookie crumbs (about 20 cookies)
1/4 cup melted butter
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the gingersnap cookie crumbs, sugar, ground ginger, cinnamon, and salt.
- Add the melted butter and stir until the mixture is evenly coated and holds together when pressed.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan, ensuring an even layer.
- Bake the crust for 8-10 minutes, or until golden and fragrant.
- Remove from the oven and allow it to cool completely before adding your desired pie filling.
Notes
Storage: Keep the crust in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.
Freezing: Freeze unfilled crusts for up to 2 months, wrapped tightly in plastic wrap or foil. Thaw at room temperature for 30 minutes before use.
Reheating: Warm the crust in a preheated oven at 350°F (175°C) for 5 minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 210 kcal
