To prepare a vegan pumpkin cheesecake with gingersnap pecan crust recipe, first you will need to prepare the ingredients for the crust. First, preheat the oven to 350?F (180?C) and prepare your oven rack to line the bottom of the pie pan with parchment paper. Then, pour the pumpkin puree into the pan and stir to combine. Next, add the sugar, pumpkin pie spice, and vanilla extract to the mixture and mix until combined. Add the eggs and beat them until they are fully incorporated. Pour the cooled mixture into your pie shell and bake for 20 minutes or until the toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.