Gingersnap Crust

Goes perfectly with a pumpkin icebox pie.

• Ready In: 23 mins
• Yields: 1 nine-inch pie crust

Ingredients

• 25  gingersnap cookies (to yield about 1 1/3 cup crumbs)
• 5  tablespoons unsalted butter, melted and slightly cooled
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon salt

Directions

1. Preheat oven to 350°.
2. Put the cookies in the container of a food processor; process them until they are finely ground.
3. In a mixing bowl, combine the crumbs, butter, cinnamon, and salt; stir until the crumbs are moistened.
4. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
5. Bake the crust for about 6-8 minutes or until it is crisp.
6. Let cool completely before filling it (the crust may be wrapped in plastic wrap and frozen for up to 1 month.).