Gingersnap Pumpkin Pie
Also should use a deep pie dish..lol
I used my homemade pumpkin and just used a can of evap milk, but a canned filling recipe works just as well
grind up enough gingersnap cookies to make 1 1/2 cups.
melt the butter and add to cookie mixture, toss with fork until well mixed
pour into a deep pie dish and press to form a crust, just like you would for a cheesecake
pour into prepared pie pan and place on cookie sheet in case of overflow in oven
cool, and serve