Marbled Pumpkin Gingersnap Tart
Prepare Crust. Preheat oven to 425°F. Finely grind gingersnaps and graham crackers in food processor, yielding about 1-½ cups crumbs. Add butter; process until crumb mixture is moistened. Press mixture into bottom and up sides of 9-inch tart pan with removable bottom. Place pan on rimmed baking sheet.