Gingersnap Crust

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

15 min Prep: 10 min Cook: 5 min
Serves: 10 Save

Ingredients (3)

  • 30 Gingersnap Cookies
  • 2 T Sugar
  • 4 T 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.