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This gingersnap crust is the perfect base for all of your favorite holiday pies and no-bake desserts. It’s easy, quick and the warm ginger spice makes it a great alternative to a plain graham cracker crust.

gingersnap crust in silver pan
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This easy gingersnap pie crust is the perfect addition to all of your favorite holiday desserts. It’s a fun twist on the standard graham cracker crust and uses crispy gingersnaps in place of graham crackers. The rich molasses flavor and warm spices from the cookies makes the crust taste just like the holidays.

I love this recipe and pretzel pie crust because unlike a homemade pie crust, there’s hardly any work required. All you do is crush the cookies into crumbs, then mix them with melted butter and sugar and press the mixture into the pan. It’s a great crust for beginners and comes out perfect every time!

gingersnaps in food processor

Only 3 Ingredients

  • Gingersnap cookies: Look for the store bought gingersnaps that are super thin and crispy. These will give you the best crumb consistency for the crust. While homemade ginger molasses cookies are delicious, they’re too soft and moist and won’t blend up into fine crumbs.
  • Butter: The butter adds a rich flavor and helps ensure that the crust doesn’t fall apart. Make sure it’s melted before mixing it in, so that it moistens the crumbs.
  • Sugar: A few spoonful’s of sugar helps to perfectly sweeten up the crust. I tend to prefer white granulated sugar, but brown sugar will also work just fine.
gingersnap crust

Tips for the Perfect Gingersnap Pie Crust

  • I like to use a food processor or blender to crush up the gingersnap cookies. Pulse the cookies until you reach a fine, crumb-like consistency. You can also crush them up using a plasic bag and rolling pin.
  • To help the crumb crust stick together, use the bottom of a measuring cup to firmly press the mixture into the pie pan. It helps compact all of the crumbs together and creates a super smooth surface.
  • After pressing the crust into the pan, let it chill in the freezer for about 5 minutes to help solidify the mixture even more before baking.
pumpkin cheesecake with whipped cream on top

Desserts with Gingersnap Crust

This gingersnap crust is so versatile and can be used for all of your holiday favorites, especially pies. It packs a punch of flavor and tastes delicious in any of the recipes below.


Why use gingersnap cookies in a pie crust?

A gingersnap is already crispy and dry so it crumbles well and the warm spices provide instant flavor!

Do I need to bake my crust?

Technically you don’t have to bake this gingersnap crust if using it for a no-bake dessert like this lemon coconut cream dessert lasagna. You can prepare the crust as directed, then place it in the freezer for a few hours. It will harden in the freezer and become sturdy enough to hold up the filling.

I usually prefer to bake my crust because I enjoy the crispy texture it creates. Just make sure to let it cool before adding the filling. If baking with a filling, bake the crust for a few minutes and then add the filling and bake according to recipe. 

What are the best gingersnap cookies to use in pie crust?

While you can make homemade gingersnap cookies, I usually prefer the super thin and crispy gingersnap cookies from the grocery store! The drier the cookie, the better.

Can I store a gingersnap cookie crust?

Yes, after making your gingersnap crust you can wrap the crust in plastic wrap and store in a freezer safe bag for one month. Pull from the freezer and fill immediately when ready to use.

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gingersnap crust

Gingersnap Crust

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This gingersnap crust is the perfect base for all of your favorite holiday pies and no-bake desserts! It's quick, easy and packed with warm spicy ginger flavor.
Prep Time: 10 minutes
Cook Time: 7 minutes
Freeze: 5 minutes
Total Time: 22 minutes
Servings: 9


  • 1 ½ cups crushed gingersnaps , about 3 cups whole cookies
  • 1 to 2 Tablespoons granulated sugar , more to taste (can also use brown sugar)
  • 4 Tablespoons butter , melted


  • Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine.
  • Mix the gingersnaps, butter and sugar. Then press the mixture into a 9-inch pie dish or spring form if using for a cheesecake. Transfer to the freezer and freeze for 5 minutes.
  • Place pie dish on baking sheet. Bake about 7 to 8 minutes, or according to recipe instructions if using in a pie. Remove from oven and move to a cooling rack to cool before filling.


Note: If baking with a filling, bake the crust for a few minutes and then add the filling and bake according to recipe. 


Calories: 266kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 169mg | Potassium: 158mg | Sugar: 22g | Vitamin A: 4780IU | Vitamin C: 1.2mg | Calcium: 67mg | Iron: 1.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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