Preheat the oven to 350°F (175°C).
Prepare the filling by whisking together sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add pumpkin puree, Rich’s creamer, and vanilla extract. Beat eggs separately and then add to the pumpkin mixture. Whisk until smooth.
Fill the graham cracker crust with the pumpkin filling.
Bake the pie on a baking sheet at 350°F for 50-60 minutes, until edges are set and center is slightly jiggly.
Cool the pie at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight.
Serve slices with non-dairy whipped topping if desired.
Optional - After pie has cooled, place mini marshmallows on the the pie on the middle rack and broil for 1-2 minutes, watching carefully to avoid burning. Remove when the marshmallows are golden and toasted.
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