Thanks for the tip, Wayne, I appreciate it.

I found this on the net from cooks.com; do you think it's appropriate for a
pumpkin pie?
Do you know, is there such an item as "ginger snap crumbs" as there are
"graham cracker crumbs" or does one find the hammer?

Do you yourself bake your ginger snap pie crust prior to filling it? or
anything different below -- IOW, any tips for me?

Thanks for the answers on cool whip, too; much appreciated.


GINGER SNAP PIE CRUST



1 1/2 c. ginger snap crumbs

2 tbsp. sugar

1/4 c. butter, melted



Combine ginger snaps and sugar in a small bowl.

Add butter, mix well.

Press mixture into bottom and sides of a lightly greased 9 inch pie plate.
Bake at 350 degrees for 10 minutes.

Cool. Yield: one 9 inch pie crust.



Dee






"Wayne Boatwright" > wrote in message
. ..
> "Dee Randall" > wrote in
> :
>
> > Is making a " regular - right off the back of a can" pumpkin pie using
> > a graham cracker crust strange to the taste?
> >
> > Are there any guides as to what kinds of pies that graham cracker
> > crusts are used for?
> >
> > Thanks,
> > Dee
>
> No, Dee, it's not really strange, just different. A much better and more
> interesting crumb crust for pumpkin pie, however, can be made with
> gingersnap crumbs. The spiciness seems to be a perfect match.
>
> HTH
> Wayne