Prepare the crust: Preheat the oven to 350°F then set aside a 9-inch pie dish. In a food processor, add the gingersnap cookies and process to a coarse crumb. Add the cinnamon and coconut oil then pulse for a few more seconds, until a crumbly dough forms.

Transfer the dough to the pie dish and spread out in an even layer. Starting at the center, press the dough into the pan with the back of a measuring cup. Use your fingers to work your way outward and up the sides. If the dough begins sticking to your hands, lightly wet your hands and shake off excess water. Bake in the oven for 8 minutes then set aside to cool.

Prepare the filling: In a blender, combine the pumpkin puree, maple syrup, coconut sugar, almond milk, arrowroot, pumpkin pie spice, salt and molasses. Blend for about 20 seconds, or until smooth.

Pour the filling into the pie crust, until full. Bake in the oven for 45 minutes. The filling should feel firm but still slightly jiggly. Allow to cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight. Slice the pie into pieces then top with coconut whipped cream and a sprinkle of cinnamon. Serve immediately and enjoy!