Hi Dee,

Yes, that recipe is typical and good. No, to my knowledge there are no
prepared gingersnap crumbs on the market. I break the gingersnaps in 2-3
pieces and make them into crumbs in the food processor. My mom used to
put them in a zip-loc bag and pound them with a rolling pin or the flat
side of a meat hammer.

Cheers,
Wayne

"Dee Randall" > wrote in
:

> 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