In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour; drizzle with melted margarine and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or until firm.

In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a rotary beater or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake for 10 to 15 minutes or until center appears set when shaken. Cool on wire rack; cover and chill to store. Makes 8 servings.