Pumpkin Cheesecake Mousse Pie with Gingersnap Crust

Every year my family celebrates Canadian Thanksgiving by doing a big family dinner at my Grandma's house the Sunday before Canadian Thanksgiving. Canadian Thanksgiving is next Monday so I'm sure my family will be celebrating next Sunday. But we're in Boston now and Greg's birthday is next weekend so I decided we'd do a little celebration yesterday so we could celebrate early! By celebrate, I mean I made a pie and we ate pie. Pretty good celebration if you ask me!

One of my favourite things to do is combine desserts. I found this recipe for pumpkin cheesecake mousse on Pinterest and it looked so good! But I wanted a little textural difference, and plus, for Thanksgiving, you need pie! I noticed in her recipe, she had graham cracker crumbs in the mousse. So I thought about leaving those out and doing a graham cracker crust instead. But I don't really like graham cracker crusts that much. What about ginger snaps?! That's a very fall cookie and it's nice and crisp. I was pretty sure I'd seen someone make a crust out of ginger snaps on Pinterest or Food Network so I thought it'd be a safe "risk." It was delicious! The spicy ginger crust was so crunchy and was delicious with the soft and creamy mousse.

Crust:
3-4 c crushed crunchy ginger snaps (I just used store bought!)
6 T melted butter

Preheat the oven to 350 degrees. Put the ginger snap crumbs in a large bowl and drizzle in half of the melted butter. Stir to combine and then drizzle in the other half of the butter. Stir to combine and then feel with your hands when it's ready. You want it to be a wet sand consistency. That means it's crumbly but when you get a handful of crumbs and hold it together, it holds its shape. Press it into the bottom and up the sides of a 9 inch pie plate. Bake at 350 for about 25 minutes. Check it at 20 minutes just in case. Let cool and then fill.