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Gingersnap Pie Crust

Make this super easy Gingersnap Pie Crust for your next pumpkin cheesecake.
Categories Sweets
Difficulty Easy
Keyword ginger snap crust, gingersnap crust, gingersnap pie crust
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bottom crust
Calories 211 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 3/4 cup finely ground graham cracker crumbs approx. 5 1/2 sheets
  • 3/4 cup finely ground gingersnap crumbs approx. 6-8 small cookies
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter melted plus softened butter to grease pie plate
  • 1/2 tsp ground cinnamon


  1. Preheat oven at 375 degrees.
  2. Grease a 9-inch pie plate with softened butter.
  3. In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, melted butter and cinnamon. Mix until thoroughly combined. To turn the cookies into crumbs, you can either use a food processor and pulse until fine or place the cookies into a ziplock bag and pound with a heavy object, like a mallet or mug).
  4. Press mixture into pie plate. Try to make crust as evenly distributed as possible.
  5. Bake crust for 8-10 minutes, until starts to turn darker, golden-brown. Allow to cool.
  6. If not using the crust right away, simply chill in the refrigerator.
Nutrition Facts
Gingersnap Pie Crust
Amount Per Serving (1 slice)
Calories 211 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 7.6g38%
Cholesterol 32.7mg11%
Sodium 85.4mg4%
Carbohydrates 22.8g8%
Fiber 0.4g2%
Sugar 10.3g11%
Protein 1.4g3%
* Percent Daily Values are based on a 2000 calorie diet.