butter-flavored cooking spray
1 1/4 cups graham cracker crumbs
1/4 cup sugar
2 tablespoons fat-free margarine
1/4 teaspoon maple extract
1/4 teaspoon coconut extract

1 can (29-ounce) yams/sweet potatoes in syrup
1/4 cup egg substitute
1/4 cup sugar
1/3 cup orange marmalade
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup canned, evaporated fat-free milk
1 teaspoon vanilla
1/4 cup maple syrup
2 tablespoons sweetened, flaked coconut
1/2 tablespoon cornstarch

Combine the crumbs, sugar, margarine and extracts, and mix until crumbs are evenly moistened. Press them into the bottom and part-way up the sides of the pan.

Drain the liquid from the can of sweet potatoes or yams and mash the potatoes in a large bowl. Add the remaining filling-ingredients and mix well. Pour into pie crust and bake for 1 hour.