This Vegan Gluten-Free Pumpkin Pie with a gingersnap crust is made with simple ingredients and a gingersnap cookie crust.
Perfect for the holiday season, serve with whipped cream or a scoop of vanilla ice cream!
STEP 4: Transfer filling into prepared crust. Bake for 25 minutes, then tent the whole pie with foil to avoid the edges of the crust and the top of the pie from burning. Turn oven to 325 degrees F and bake for 25-30 minutes.