I used if for the apple pie and the pumpkin (the apple looks a bit strange because I have a gluten free nut topping on it).
For the Crust:
2 cups of ground Gluten Free Ginger snaps
2 Tablespoons of sugar
1/3 cup of Margarine or butter melted
Oven 350. Process Ginger snaps and sugar in food processor until fine crumbs. Add the melted margarine and pulse until moist clumps form. Dump into pie pan and press with fingers. Bake 5 minutes if you are going to bake the pie further with a filling in it. If you are not going to bake it more with a filling then bake 8 minutes or until golden.