Back in the days before I had to go gluten free, I used crushed peanut butter cookies for apple pie crust, and it was amazing.
I'm never doing standard pie crust for pumpkin pie again
- Thread starter MookyMcD
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Well, I did the gingersnaps. It was good, but I used homemade snaps and they didn't have the dry consistency I needed (they were dry enough to turn into crumbs in the food processor easily, but too soft in the final product).
The flavor was there, though. Next time, I'll try store-bought cookies.
The flavor was there, though. Next time, I'll try store-bought cookies.
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Duly noted! I am to gluten free what a BBQ pitmaster is to vegetarianism. 
I bake about 5 loaves of bread a week.
I bake about 5 loaves of bread a week.
I discovered graham cracker crust with pumpkin pie a few years ago and never looked back. I am curious to try it with Digestive biscuits. That sounds wonderful.
I made pumpkin-ginger chiffon pie this past year and the crust I used was ground-up gingersnaps and pecans (and butter).
I made pumpkin-ginger chiffon pie this past year and the crust I used was ground-up gingersnaps and pecans (and butter).
OMG! Recipe please.
I can vouch for both the Mi-Del GF gingersnaps and the chocolate cookies - awesome pie and cobbler crusts!
Walnut makes a good base for pie crusts too. Crushed walnuts + crushed Miette gingersnaps + melted butter makes the most delicious crust for a key lime pie.
And I concur with all the other comments about pecans upthread. They make such a delicious crust for pumpkin pie!
And I concur with all the other comments about pecans upthread. They make such a delicious crust for pumpkin pie!