Gingersnap Crust(For Gingersnap Pumpkin Pie) - cooking recipe

Ingredients

2 c. fine gingersnap cookie crumbs
1/4 c. sugar
1/4 c. finely chopped pecans
1 tsp. dried ground orange peel
4 Tbsp. butter, melted

Preparation

Preheat oven to 350\u00b0.
Lightly butter 10-inch pie plate. Combine cookie crumbs, sugar, nuts and orange peel.
Drizzle butter over crumb mixture.
Stir until all crumbs are moistened.
Press firmly in pie plate; bake for 10 minutes until lightly brown. Cool.