1 ½ cups gingersnap crumbs
¼ cup margarine, melted
1 package (8 oz) soy cream cheese, softened
¾ cup firmly packed brown sugar
1 teaspoon pumpkin pie spice
1 can (15 oz) canned pumpkin
1 cup whipped cream
Preheat oven to 375°F. Combine gingersnap crumbs and melted margarine; press into 9-inch pie plated. Bake for 8 minutes until lightly browned. Cool completely.
In a large mixing bowl, blend soy cream cheese, brown sugar and pumpkin pie spice until smooth. Add pumpkin and thoroughly blend. Fold whipped cream into pumpkin mixture. Spoon pumpkin mixture into cooled crust and refrigerate for 2 hours. Garnish with additional whipped cream and gingersnap cookies and crumbs as desired.