Makes 6 Servings, 1/2 Cup Each

Preheat oven to 350°F. Spray six 6-ounce ramekins with nonstick vegetable spray.

To Make the Gingersnap Topping:
In a small bowl, stir together the gingersnap crumbs and sugar. Using a grater, shred the light butter and add it to the gingersnap mixture. With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs. Set aside.

To Make the Custards:
In a food processor or blender, purée the tofu until smooth. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves. Purée until blended. Add the egg whites and mix just until blended (do not overmix). Divide the pumpkin mixture among the six custard cups. Bake for 20 minutes.

Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture. Return to the oven and Bake an additional 20 minutes, until the edges of the custard separate from the cups.