Using a food processor or blender, grind the gingersnaps into crumbs.
Arrange half of the gingersnap crumbs on the bottom of a 1 1/2 qt. (1 1/2 L) baking dish that has been sprayed with vegetable oil.
Drain pears, reserving 1/4 cup (60 mL) of the liquid.
Place pears on the crumbs.
Add lemon juice to the reserved pear liquid and sprinkle over pears.
Mix cinnamon, salt, and nutmeg together.
Sprinkle on top of pears.
Top with remaining gingersnap crumbs.
Bake at 350°F (175°C) for about 25 minutes.