*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.
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!
Lots of extra butter oozing through the cracks of my springform pan and onto the oven floor...smoking. Grrrr. And after baking the cheesecake for almost 1 hour the crust was too hard and difficult to cut through. Not sure I would use this recipe again. Taste was ok.
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!
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.
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