Ginger Snap Pie Crust Vegan Thermomix Recipes

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HOLIDAY GINGER SNAP CRUST



Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
  • Bake in the preheated oven until set, about 7 minutes. Cool completely.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

GINGER SNAPPING GRAHAM CRACKER CRUST



Ginger Snapping Graham Cracker Crust image

(It has a bite!) But still sweet & tasty. :) My substitute for Torrey Moseley's gingersnappy crust when I didn't have ginger snaps. I could eat this mixture on its own. I liked it better before it was baked, so will use it in no-bake pumpkin cheesecake recipes. :) And maybe as ice cream topping!

Provided by C C @SaffronSun

Categories     Pies

Number Of Ingredients 6

1 box(es) graham crackers, crushed
1/2 cup(s) (1 stick) butter, melted
1/4 cup(s) sugar
1 cup(s) pecans, chopped fine
1 tablespoon(s) ginger powder
1/4-1/2 teaspoon(s) cayenne pepper

Steps:

  • Mix everything together. Press into pie plate for no-bake pies, or sprinkle on top of icecream as a topping.
  • The original recipe is here https://www.justapinch.com/recipes/dessert/cake/pumpkin-cheesecake-with-gingersnappy-crust-3.html

GINGER SNAP PIE CRUST - VEGAN, THERMOMIX



Ginger Snap Pie Crust - Vegan, Thermomix image

Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.

Provided by Ex-Pat Mama

Categories     Dessert

Time 17m

Yield 1 8-10 inch pie crust, 8 serving(s)

Number Of Ingredients 4

240 g ginger snaps, check to make sure they're vegan
40 g oil, neutral flavored
20 g brown sugar (optional)
1 pinch salt

Steps:

  • Preheat oven to 350º F (180ºC).
  • Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
  • Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
  • Press into pie or tart tin.
  • Bake for 10-15 minutes, just until brown.
  • Allow to cool completely before filling. The crust will get crispier and crispier as it cools.

Nutrition Facts : Calories 169.2, Fat 8, SaturatedFat 1.4, Sodium 187.1, Carbohydrate 23.1, Fiber 0.7, Sugar 6, Protein 1.7

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