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Ginger Snap Crust for holiday desserts. Easy to make!


1 (16 ounce) package gingersnap cookies

⅓ cup brown sugar

6 tablespoons unsalted butter, melted


Gather all ingredients.

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Preheat the oven to 375 degrees F (190 degrees C).

Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.

Allrecipes/Madhumita Sathishkumar

Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.

Allrecipes/Madhumita Sathishkumar

Press mixture into the bottom of a 9-inch springform pan.

Allrecipes/Madhumita Sathishkumar

Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.

Allrecipes/Madhumita Sathishkumar

Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.

Cooking Time

Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:1 9-inch pie crust

Nutrition Facts

365 Calories

18g Fat

49g Carbs

2g Protein