2 cups gingersnap cookie crumbs (use Newman's Own Organics Ginger Snaps for Vegan)
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons melted butter (use vegan butter like Earth Balance for vegan)
2 cups pumpkin puree
2 eggs (lightly beaten) (use 1/2 cup apple sauce or use plant based egg replacement like the Vegg)
1/2 cup heavy cream (use 1/2 cup canned coconut cream or canned full fat coconut milk for vegan)
1/2 cup brown sugar
1/4 cup maple syrup (or golden syrup)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 tablespoons bourbon (optional)
Mix the gingersnap crumbs, sugar, ginger and butter in a bowl.
Press the mixture into the bottom of a pie plate.
Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes.
Mix the remaining ingredients in a bowl and pour into the pie plate.
Bake in a preheated 350F oven until the filling is set, about 35-45 minutes.
Adapted Vegan by Vegan Man
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