It's been a while since I baked a pie with a gingersnap crust. Last attempt, my pie crust was soggy. This go round, crust was hard as a rock and stuck to the pan. The crust I was able to get out of the pan was tasty, but more like brittle than cookie crumbs. I used 40 silver dollar sized gingersnaps, 2 tbsps. sugar, 6 tbsps. melted butter. Pulsed cookies and sugar together, then added melted butter, pulsed some more. Patted crumbs into an ungreased pie plate and prebaked for 10 minutes at 350. Baked pumpkin pie for 55 minutes. If anyone has a better recipe or a reason as to why my crust was so hard, please share. Thanks!