Crush gingersnaps into fine crumbs (or process in a food processor). Dump them into a medium bowl and stir with the butter. Stir in the sugar, salt and almond extract.
Spray an 8 inch pie plate with nonstick spray. Press the gingersnap mixture along the sides and bottom until even all over. It will be about ⅜ inch thick.
Chill in the refrigerator or freezer about 45 minutes before filling.