Preheat oven to 450°F. Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
Bake 20 minutes. Reduce oven temperature to 350°F. Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
Add whipped topping just before serving, if desired.
Brought To You By ConAgra Foods(R)
A reduced-fat graham cracker crust may be substituted--this will lower amount of fat even more