You are here: Home » Recipes » Gingersnap Crust Gingersnap Crust Recipe by David BonomKitchen 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 PrintEmail Ingredients 30 -- hard crisp gingersnap cookies (about 1 1/2 cups crumbs)2 tablespoons sugar4 tablespoons melted butter Instructions Preheat oven to 350F. 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.