Gingersnap Cookie Pie Crust (with pecans)

This sweet and nutty gingersnap cookie pie crust will liven up your usual pumpkin pie with a kick of spice. I love the traditional pie crust but sometimes amidst all the holiday pies it’s nice to have some variety. You don’t usually see a lot of pie crust variety.

This recipe has four simple ingredients butter, sugar, pecans, and gingersnap cookies. The pecans and gingersnap cookies can complement many pie flavors and even be used with cheesecake! This would be delicious with a Caramel Turtle Cheesecake.

This crust recipe is easy and versatile. It is so good! I could eat it by the spoonful before even baking it! I have tried gingersnap cookie crust recipes without nuts and felt the spice from the gingersnap cookies was too strong.

To lessen the spice and add a buttery nut flavor I substituted ½ cup of ginger snaps for ½ cup of crushed pecans. Nuts join the pumpkin spice team with flying colors.  If you prefer the stronger spice flavor you can swap the half cup of pecans for additional crushed gingersnaps.

What pie flavors can you make?

• Pumpkin
• Sweet Potato
• Apple
• Coconut
• Banana
• Key Lime
• Lemon
• Ice Cream Pies
• Cream Pies
• Cheesecake

How to Make Gingersnap Cookie Pie Crust (with pecans)

1 cup of crushed gingersnap cookies

6 tbsp melted butter

½ cup crushed pecans

2 tbsp sugar 

Preheat oven to 350 degrees. Crush gingersnaps and then pecans in a food processor separately and then together. Set aside. Melt butter then pour into a small mixing bowl, add sugar, and stir. Add ginger snaps and pecans.

Press into a 9-inch pie plate with the bottom of a spoon or measuring cup. Bake for 10 min. Cool then add filling.

This is a nice basic recipe to keep on hand with interchangeable ingredients! You can substitute different nuts such as peanuts or walnuts.

This recipe will work for a graham cracker or vanilla wafer crust too. Since graham crackers and vanilla wafers have less sugar than gingersnap cookies you would need to increase the sugar to ⅓ cup. Instead of 1 cup of gingersnaps and 1/2 cup of pecans, you can do 1 1/2 cups of graham cracker or vanilla wafer crumbs.

Fall and Holiday Recipes below ……

Easy to Make – Applesauce Bars – with Vanilla Icing

Cranberry Apple Muffins (w/ flax seed)

Easy Buckeye Brownies Recipe (peanut butter brownie)

Gingersnap Cookie Pie Crust (with pecans)

This sweet and nutty gingersnap cookie pie crust will liven up your usual pumpkin pie with a kick of spice. I love the traditional pie crust but sometimes amidst all the holiday pies it's nice to have some variety.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 8

Ingredients

  

• 6 tbsp butter melted
• 1 cup gingersnap cookies crushed
• ½ cup pecans crushed
• 2 tbsp sugar

Instructions

 

• Preheat oven to 350 degrees. Crush ginger snaps and then pecans in a food processor separately and then together. Set aside. Melt butter then pour into a small mixing bowl, add sugar, and stir. Add ginger snaps and pecans, and stir until well combined. Press into a 9-inch pie plate with the bottom of a spoon or measuring cup. Bake for 10 min. Cool then add filling.

Notes

You can also do 1/2 cup walnuts or peanuts.

If you like a stronger ginger spice flavor you can omit the nuts and do an extra 1/2 cup of crushed gingersnaps.

Make a graham cracker or vanilla wafer crust by increasing the sugar to 1/3 cup, omitting the nuts, and using 1 1/2 cups crumbs.

Gingersnap-Pecan pie crust is delicious with caramel cheesecake, cream pies, ice cream pies, and pies such as….. Apple, Oatmeal, Lemon, Key Lime, Banana, coconut, and sweet potato pie!