Holiday Ginger Snap Crust


This gingersnap pie crust is a tasty and flavorful twist to a regular graham cracker pie crust, and it's great for the holidays. Visually stunning with whole gingersnaps lining the sides, this easy-to-make 3-ingredient pie crust adds a bit of spice to any type of cheesecake, cream pie, or no-bake pie. I love it, and I'm sure you'll love it too.

a straight on view looking into the ginger snap crust of a pumpkin cheesecake
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
1 9-inch pie crust

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

You'll need just three ingredients to make this festive gingersnap crust:

· Gingersnaps: Of course, you'll need a package of gingersnap cookies. You can find them in most grocery stores.
· Brown sugar: Brown sugar adds warmth as well as sweetness, so it's perfect for this cozy gingersnap crust.
· Butter: Melt unsalted butter on the stove or in intervals in the microwave.

How to Make Gingersnap Pie Crust

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated gingersnap pie crust:

1. Crush the cookies: Set aside 12-18 cookies, then crush the rest of the gingersnaps in the package.
2. Mix the ingredients: Mix the crumbs, brown sugar, and butter until well-combined..
3. Form the pie crust: Press the mixture into the bottom of a springform pan. Arrange the whole cookies around the border.
4. Bake the pie crust: Bake in the preheated oven until set, then allow to cool completely before filling.

Note: If you'd like to use a traditional pie pan, you can forgo the cookie border. Just press the crumb mixture into the bottom and up the sides of the prepared pan, as you would a normal cookie crust.

Filling Ideas for Gingersnap Pie Crust

In need of some mouthwatering inspiration? We've got you covered. Allrecipes community member scarse says the gingersnap crust works perfectly with our Double Layer Pumpkin Pie. It would also pair well with these festive pie fillings:

· Marbled Pumpkin Cheesecake
· Holiday Eggnog Pie
· Silky Gingerbread Pie


  • 1 (16 ounce) package gingersnap cookies

  • cup brown sugar

  • 6 tablespoons unsalted butter, melted


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.

  3. Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan.

  4. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.

  5. Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.

Nutrition Facts (per serving)

365 Calories
18g Fat
49g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 365
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 39%
Cholesterol 23mg 8%
Sodium 271mg 12%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Protein 2g
Calcium 24mg 2%
Iron 2mg 12%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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