Vegan Gingersnaps Gingersnap Pie Crust Recipes

GINGERSNAP PIE CRUST

Steps:

• Preheat the oven to 350 F.
• Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together.
• Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.

GINGERSNAP PIE CRUST (VEGAN, GLUTEN FREE, AND OIL FREE)

Steps:

• Grind oats in a food processor.
• Add remaining ingredients and process. Add up to 2 tbsp water, if too dry to hold together.
• Pour mixture into a pie plate and press into shape.
• Fill with your favorite pie filling and bake.

VEGAN GINGERSNAPS & GINGERSNAP PIE CRUST

Steps:

• Preheat oven to 350˚F and line 2 sheet pans with parchment paper.
• In a mixing bowl whisk together flour, rapadura, baking soda, dried ginger, and cinnamon.
• In another bowl whisk together flax meal and water until frothy. Then whisk in oil, molasses and fresh ginger.
• Add wet to dry and use a rubber spatula to incorporate mixture evenly.
• Scoop out rounded spoonfuls of the dough and roll them into balls with your hands. Sprinkle rapadura over the top of each ball.
• Bake at 350˚F for 15 minutes-cookies will still have some chew, or up to 20 minutes for a crisp snappy cookie.
• In a food processor, process nuts into small chunks. Then add cookies, breaking them up in your hands as you add them, and process cookies and nuts together until fine. Mixture should hold together when squeezed in your hands.
• Dump cookie mixture into pie plate and press into bottom and sides with your fingers. It is not necessary to prebake this crust before adding your pumpkin pie filling.
• Enjoy!

HOLIDAY GINGER SNAP CRUST

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.

VEGAN COOKIE CRUMB CRUST (CHOCOLATE OR GINGERSNAP)

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and margarine.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.
• For Vegan option use a Vegan cookie.