Gingersnap Crust

Kitchen Tested
  • Yield 10 servings
  • Prep 10 minutes
  • Cook 5 minutes

Packaged gingersnap cookies make this sweet pie crust, well, a snap—a perfect match for seasonal pumpkin, maple and eggy custard pies.

Mark Boughton/styling: Teresa Blackburn


30 -- hard crisp gingersnap cookies (about 1 1/2 cups crumbs)
2 tablespoons sugar
4 tablespoons melted butter


  1. Preheat oven to 350F.
  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.

Recipe by David Bonom.



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