• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Homebody Eats
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Dessert
    • Main Dish
    • Side Dish
  • Entertaining
  • Kitchen Essentials
  • About
  • Start a Food Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop Courses & Cookbooks
  • Italian Cooking Retreat
  • Contact
  • About
×
Homebody Eats » Recipes » Dessert

3 Ingredient Gingersnap Pie Crust

Published: Dec 16, 2021 · Modified: Jan 4, 2022 by Jessica Mode · This content may include affiliate links.

108 shares
  • Share
  • Email
  • Print
Jump to Recipe Jump to Video Print Recipe

Create a three ingredient gingersnap cookie crust to use with your favorite pie fillings

Do you love baking up pies from scratch? Add this gingersnap crust to your recipe arsenal! With only three ingredients, gingersnap cookie crust can be used for baked pies, tarts, no-bake cheesecakes, or cream pies. The rich and warm flavors from the gingersnaps give any pie a touch of spice. This versatile recipe is the perfect crumb crust that you'll want to make over and over again!

pumpkin cheesecake pie and chocolate pumpkin pie

Want To Save This Article?

Enter your email below and we'll send it straight to your inbox. Plus, you'll receive new weekly recipe inspiration.

Save this Article

Jump to:
  • What You'll Learn In This Recipe
  • Ingredient Notes
  • Tools & Equipment
  • How To Make This Recipe
  • Filling Ideas
  • Recipe Frequently Asked Questions
  • Other Pie Related Recipes
  • 3 Ingredient Gingersnap Pie Crust
  • Other Recipes You May Enjoy

This gingersnap crust from scratch is a must on my holiday baking list! It's such a versatile recipe that I can use to make Thanksgiving pies (pumpkin is my favorite), no-bake cheesecakes, and so many other delicious treats! This is most definitely one of my favorite recipes using gingersnap crumbs!

Gingersnaps are an under-utilized cookie. They have a depth of spice and warm flavors that are unmatched by many other cookies we use for crumb crusts. The best part about this cookie crust is that gingersnaps pair so well with many other flavors - apple, sweet potato, lime, pumpkin, and so much more!

What You'll Learn In This Recipe

You'll learn a few new baking skills in the kitchen by making this recipe including:

  • The method for making almost any crumb crust. We're using gingersnaps in this recipe, but you can replicate this process to make an Oreo, pretzel, or even a vanilla wafer crust.
  • Steps for troubleshooting your gingersnap crust if something goes wrong (i.e. the crumb isn't holding together or oil is leaking from the crust).
  • And finally, how to make this crust by baking OR freezing it.

If you're interested in learning more tips like this, sign up for my better baker email guide. You'll level up your baking knowledge with this free 13 page guidebook. It has all my favorite chef tips for learning how to grow as a home baker!

gingersnap cookie crumb crust

Ingredient Notes

I love a recipe that only involves three ingredients! These are the same three ingredients you would use in any crumb crust:

  • Gingersnap cookies: This is the crumb, or base, to the crust. There are many different types of gingersnap cookies on the market, so find your favorite one based on flavor and stick with that!
  • Light brown sugar: Be sure you firmly pack the brown sugar when measuring it.
  • Salted butter: I like to use salted butter to add in just the right amount of salt and flavor to this cookie crust. If you only have salted butter, add in a pinch of fine sea salt.
gingersnap cookies, butter, and brown sugar

Tools & Equipment

There are two main tools you'll need for this gingersnap crust recipe:

  • Food Processor: This helps nicely crush the gingersnap cookies into a fine crumb for the crust.
  • Pie Pan: This recipe uses a 9 inch (23 cm) pie pan. You could also use a 10 inch (25 cm) pan for a more shallow pie.

Alternatively, if you don't have access to a food processor, you can finely crush up your gingersnaps by beating them with a wooden rolling pin. Just be sure to take your time and get a very fine crumb. Then, mix all of the ingredients together with a mixing bowl and rubber spatula.

How To Make This Recipe

Making gingersnap crust from scratch is a fairly simple process. You can use these steps for other crumb crusts as well!

1. Place In Food Processor

Add the gingersnap cookies and brown sugar to a high powered food processor.

gingersnap cookies and brown sugar in food processor

2. Pulse Into Fine Crumbs

Pulse on high speed until the gingersnaps and brown sugar have turned into a sand-like texture. You want a happy medium between too fine and no large chunks remaining.

crumb crust in food processor

3. Stream In Melted Butter

Next, grab the melted butter and begin streaming it into the food processor while it's running at low speed.

pouring melted butter into food processor

4. Blend Until Well Combined

It only takes a few minutes for the melted butter to become incorporated with the crumb mixture. You can check that the consistency is correct by pressing a little bit between your fingers. It should hold together when you do this.

If the crust appears dry, add additional melted butter (1 tablespoon at a time), until you achieve the desired consistency.

crumb crust with melted butter

5. Hand Press Into A Pie Pan

Lightly press the crust into the bottom and sides of an ungreased pie plate using your hands.

It seems tempting to grease the pie plate to ensure nothing sticks, but it adds too much fat to the crust. Be sure to leave the pie pan ungreased.

crumb crust in pie dish

6. Firmly Press Crust In Place

This step is important, so don't skip it! Using a small dry measuring cup, firmly press the bottom and sides of the crust in place. This compacts the crumbs and helps give you a stable pie crust. 

flattened crumb crust in pie dish

7. Choose How To Set The Crust

Now, it's time to either bake or freeze the gingersnap crust.

For pie that needs to be oven baked: Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Allow crust to cool to room temperature on a cooling rack. Add desired filling and bake as directed.

For no-bake, cream or chiffon pies: Freeze for 15 minutes until the crust is set. Add desired no-bake filling and chill as directed.

gingersnap pie crust in pie plate

Filling Ideas

There are many different pie, tart, and cheesecake fillings that would pair nicely with this gingersnap cookie crust. Here are some of my favorite filling ideas:

  • Apple
  • No bake cheesecake
  • Pumpkin
  • Sweet potato
  • Key lime
  • Lemon
  • Chocolate tart

Recipe Frequently Asked Questions

My crust seems greasy and started to leak oil when it baked.

Double check that you did not grease the pie pan. You need to leave the pie pan ungreased or it will add too much oil since there is already melted butter included in the recipe.

My crust isn't sticking together. How can I fix this?

Depending on the type of gingersnap cookies you use, the crust may need some additional melted butter to help everything stick together.

The crust should hold together when you press it in between your fingers. You may need to add additional melted butter (1 tablespoon at a time) to achieve this consistency.

Do I have to bake this crust if I'm making a no bake dessert?

If you're using this crust recipe for a no-bake pie or cheesecake, you can omit baking it in the oven. Rather, freeze the crust for 15 minutes before adding your desired filling.

gingersnap crust with pumpkin cheesecake

Other Pie Related Recipes

  • chocolate pumpkin pie piece topped with whipped cream.
    Simple Pumpkin Chocolate Pie With Gingersnap Crust
  • sweet potato pocket pies.
    Mini Sweet Potato Pocket Pies With Premade Pie Crust
  • three pies with crumb crusts.
    How To Make Any Pie Crumb Crust
  • pie plate holding a graham cracker crust and cheesecake filling.
    Graham Cracker Crumb Crust (3 Ingredients)

Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

pumpkin pie with gingersnap pie crust.

3 Ingredient Gingersnap Pie Crust

Do you love baking up pies from scratch? Add this gingersnap crust to your recipe arsenal! With only three ingredients, gingersnap cookie crust can be used for baked pies, tarts, no-bake cheesecakes, or cream pies. The rich and warm flavors from the gingersnaps give any pie a touch of spice. This versatile recipe is the perfect crumb crust that you'll want to make over and over again!
Author: Jessica Mode
5 from 1 vote
Print Recipe Pin Recipe
Active Time 15 minutes mins
Cook Time 10 minutes mins
Cooling Time 30 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 9 inch pie
Calories 1886 kcal

Ingredients
 
 

  • 2 ½ cups gingersnap cookies
  • ¼ cup firmly packed light brown sugar
  • 5 tablespoons salted butter melted, plus more if needed

Instructions
 

  • Heat oven to 350°F (175°C).
  • Add gingersnap cookies and brown sugar to a food processor. Pulse until a coarse crumb has formed. Stream in melted butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
  • Place the crust in an ungreased 9 inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands. Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
  • Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Allow crust to cool to room temperature on a cooling rack.
  • Add desired pie filling and bake as directed.

Notes

Make Ahead: The crust is best if used the day it's made. However, it can be made up to 1 day ahead of time and stored uncovered at room temperature.
For No-Bake Pies: If you're using this crust recipe for a no-bake pie or cheesecake, omit steps 4 and 5. Rather, freeze the crust for 15 minutes before adding the desired filling.
If you don't have a food processor, place the gingersnap cookies in a ziplock bag. Use a rolling pin to crush the gingersnap cookies, then transfer to a mixing bowl along with brown sugar. Mix in the melted butter.

Nutrition

Serving: 1crustCalories: 1886kcalCarbohydrates: 271gProtein: 16gFat: 84gSaturated Fat: 43gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 2gCholesterol: 151mgSodium: 1438mgPotassium: 1067mgFiber: 6gSugar: 110gVitamin A: 1755IUCalcium: 280mgIron: 18mg
Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

Other Recipes You May Enjoy

Check out these other pie-related recipes and articles:

  • How To Make Any Pie Crumb Crust
  • Pumpkin Chocolate Pie
  • Sweet Potato Pocket Pies

More Dessert Recipes

  • pistachio gelato on a cone.
    Pistachio Italian Gelato
  • various bags of almond flour.
    Almond Flour For Macarons (Best Brands + Tips)
  • hands holding hot fudge filled chocolate chip cookies.
    Hot Fudge Stuffed Chocolate Chip Cookies
  • ice cream cone shaped macarons in a bowl.
    Shaped Macarons (& Free Piping Templates)

Reader Interactions

Comments

    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Betty

    December 17, 2021 at 10:50 pm

    5 stars
    I needed an easy pie crust recipe for a dinner party tonight. I filled this with a pumpkin filling. Definitely a hit!

    Reply

Primary Sidebar

Hi, I'm Jessica! Here, you'll find delicious & fresh recipes that will help you learn to master a new skill in the kitchen!

More about me →

Breakfast Recipe Ideas

  • overnight oats in a mason jar topped with strawberry.
    Chocolate Covered Strawberry Overnight Oats
  • cheesy open faced tuna with avocado.
    California Open Faced Tuna Melt
  • three chorizo tacos topped with an avocado slice laying on wooden cutting board.
    Mexican Breakfast Tacos
  • cherry smoothie topped with chocolate granola.
    Cherry Granola Smoothie

Veggie Side Dishes

  • crispy rosemary baby potatoes in a bowl.
    Crispy Rosemary Baby Potatoes
  • roasted brussel sprouts topped with balsamic glaze and parmesan cheese.
    Brussel Sprouts With Balsamic Glaze (4 Ingredients)
  • blue cheese and almond green beans.
    Almond and Blue Cheese Green Beans
  • garlic cauliflower mash garnished with panko and chives.
    Garlic Parmesan Cauliflower Mash

Footer

↑ back to top

About Us

Learn About Us
Privacy Policy
Accessibility Statement
Disclaimer
Terms of Use

Newsletter

Sign Up for weekly emails and updates

Contact

Contact Us
Shop Courses & Products
Work With Us

As an LTK & Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Homebody Eats®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.