Question about pie crust.?

Here is one answer from CHOW...

The baker said....

I developed a recipe for pumpkin pie with gingersnap crust for a Thanksgiving article. I used about 35 1½-inch diameter gingersnaps and 6 tablespoons butter. Using a food processor, grind the gingersnaps into fine crumbs to make about 1-1/3 cups. Melt butter, and with machine running, slowly add melted butter to ground gingersnaps. Press mixture evenly to outer edges of 9-inch pie pan.

The only difference between a gingersnap and a graham cracker crust is that the gingersnap crust is not blind-baked before adding the filling -- it gets too dark when it does. I'd avoid adding crystallized ginger to the crust -- it can easily burn. I always garnish the top of this pie with tiny bits of crystallized ginger however. In regards to the thickness, simply make a thicker crust (adjust quantities or make a second batch as needed). Most gingersnaps have molasses added to them; that seems to turn the crust a dark brown when baking as the molasses liquifies. I'd make the plain version as I've described first, and then experiment by adding cloves, allspice, cinnamon or additional powdered ginger as you see fit. I really love spicy ginger things, but I don't think the recipe as is requires any doctoring. But see for yourself.

Just saw the Neely's on food network make a pumpkin cheesecake with gingersnap crust. . They crushed up the cookies and mixed them with margarine, mixed up the cheesecake and poured it in, they served it with spiced whipped cream with a gingersnap stuck in it. Might want to check that recipe and see if you might want to use it, and any particulars on the crust I might have missed.

and you are right, you need a satble crust under pumpkin pie, or it will crack the top.

itll be fine ive made them in a graham cracker crust b4.