30 homemade or bagged very crisp gingersnap cookies. (make about 1 1/2 cups)
2 tablespoons sugar
4 tablespoons melted butter, more if needed
Mix together cookies, sugar in a food processor or blender and mix until the mixture is fine, pour to a medium bowl and add in butter mix together well.
Press to the bottom of and up the sides of a nine-inch glass pie pan. Bake 5-7 minutes and remove and let cool.
You can also use this crust for a pumpkin pie, Pumpkin cheese cake or even a chocolate cream pie or apple pie. If you fill it with any of these just bake as you would any filling mixture.