Gingersnap Crust

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Making a pie crust from ginger snaps is so much easier than rolling out a pastry crust! This is the perfect crust for a mild filling that doesn’t have to be baked. I use it for my Pumpkin Chiffon Pie. The spiciness and crispiness of the crust provides the perfect contrast to the creamy pumpkin filling and fluffy meringue topping. Yes, you can use store bought ginger snaps or even a store bought crust. I promise you this home made one is better!

Prep time: 15 minutes

Ginger Snap Crust

By Gloria Kobrin Published: November 30, 2016

  • Yield:

  • 1 Nine inch crust


  • 7 ounces ginger snaps pulverized
  • 4 tablespoons non-dairy margarine/unsalted butter melted


  • mixing bowl
  • 9 inch pie dish
  • cooling rack


  1. Mix cookie crumbs with melted margarine/butter. Pour this mixture into a 9 inch pie dish and, with your fingers, spread it around the entire dish and up the sides. Chill for 30 minutes. Bake in preheated 375 °F. oven for 7-8 minutes. Remove from oven and cool on rack.