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Press on bottom and sides of 9-in pie pan with back of tablespoon. The crumbs may also be used as the base for a cheesecake. Press mixture into bottom and sides of a lightly greased 9-inch pie plate. Reduce the oven to 350 degrees F. In a food processor crush the gingersnap cookies.. Stir in the melted butter until combined. Use as the bottom crust for a custard, squash, pumpkin or any refrigerator pie. Preheat oven to 325°F. Crust: Preheat the oven to 375 degrees F. In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Press firmly into a 9-inch glass or ceramic pie dish. Printer-friendly version. https://www.allrecipes.com/recipe/12214/gingersnap-pumpkin-pie Press the crumbs into the bottom and up the sides of a pie dish. Yield: one 9 inch pie crust. In a small bowl, combine butter and cookie crumbs. Make the crust: Grind ginger snaps in a food processor or Vitamix. Scald remaining milk in top of double boiler over boiling water. Cool before filling. MAKE FILLING: Soften gelatin in 1/4 cup of the milk. Pour the crumb mixture into a 9-inch pie plate and press firmly on the sides and bottom. Bake at 350 degrees for 10 minutes. Combine gingersnaps and sugar in a small bowl. Home > Recipes > Pies > Ginger Snap Pie Crust. Add butter, mix well. Variation: Add a pinch of cinnamon. Add 2 tablespoons of finely chopped nuts (almonds, walnuts, Macadamia nuts or pecans work well). GINGER SNAP PIE CRUST : 1 1/2 c. ginger snap crumbs 2 tbsp. Cool. Do not over brown. Add butter; mix well. sugar 1/4 c. butter, melted. Combine ginger snaps and sugar in a small bowl. MAKE CRUST: Thoroughly blend the gingersnap crumbs and melted butter. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. Press mixture into bottom and sides of a lightly greased 9 inch pie plate. Bake at 350° about 10 minutes. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. 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