Preheat oven to 350 F. Set aside an 11 x 7-inch baking dish.
Filling
In a large bowl, whisk together all of the filling ingredients: pour into baking dish.
Topping
In a medium bowl, combine gingersnap ‘flour’, oats, brown sugar, baking soda & baking powder. Use a fork to incorporate the butter into the dry mixture.
Assembly/Baking
Evenly sprinkle the topping over the pumpkin filling. Bake for 35-45 minutes. The center of the pumpkin filling should still have a little ‘wiggle’, but is not super runny. Remove from oven & completely cool.
Serve with ice cream or whipped topping, if desired.
Recipe Notes
• To make gingersnap cookie ‘flour’, simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.