2 (2 x 2 inch) square cinnamon graham crackers, finely crushed
1 (12 oz.) can evaporated skim milk
1 (16 oz.) can pumpkin
1/2 c. brown sugar, firmly packed
Slightly less than 1/2 c. egg substitute or 2 eggs
1 tsp. pumpkin pie spice
1 tsp. rum flavoring or rum
1 tsp. vanilla
1/2 c. whipped light cream or non-dairy topping

Coat bottom and sides of 9-inch pie pan with nonstick cooking spray. Spread crushed crackers evenly across pan bottom.

In medium bowl, combine next 7 ingredients. Mix with an electric mixer at medium speed until blended. Pour filling into pie pan. Bake uncovered at 325 degrees for about 1 hour or until filling is set. Cool slightly. Cut into 8 slices and serve each with 1 tablespoon of whipped light cream or nondairy topping. Serves 8.