Gingersnap Nut Crumb Crust

I have been thinking about gingersnaps as a crust for pumpkin pie for years - and was delighted to find this recipe. I used walnuts with it - and found that they, along with the cookies, were easily ground up in my aged food processor. I loved Rose's suggestion to use saran wrap to push the crumbs into place - less messy - but less finger-licking afterwards, too. I always have some trouble getting the right balance between the amount of the bottom of the pie pan and the amount up the sides. This time was no exception, but I just kept pushing it around until it seemed OK.

This crust holds together - through slicing and serving - better than any graham cracker crust I've ever made. And the taste? Delicious! I cannot distinguish the walnuts flavor among the gingersnaps, but the flavor is excellent. I think that means that the two flavors become a new beast, and that beast is great.