Snappy Pumpkin Dessert - cooking recipe

Ingredients

2 1/2 c. finely crushed gingersnaps, about 40 cookies
1/2 c. butter or margarine, melted

Preparation

Combine gingersnap crumbs and butter.
Press into an ungreased 13 x 9 x 2 inch baking pan.
Bake at 325\u00b0 for 10 minutes.
Cool.