Combine gingersnap crumbs and margarine, stirring well. Coat 2 (3 1/2-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottom of each pan. Press crumb mixture on bottom and up three-fourths sides of pans. Bake at 375° for 5 minutes.
Combine pumpkin and next 7 ingredients, stirring well with a wire whisk. Pour evenly into prepared crusts. Bake at 375° for 30 minutes or until set. Let cool completely on a wire rack. Top each pie with 1 tablespoon whipped topping.