1 cup white sugar
1 (12 fluid ounce) can frozen whipped topping, thawed
1/3 cup cornflakes cereal
1/2 cup bittersweet chocolate chips
1/2 cup coarse salt
1/3 cup dark rum
8 graham crackers
2 tablespoons cocoa powder
In a lightly greased 10-inch square baking pan, spread 1 cup sugar over the bottom of pie pan.
In electric mixer's on low, combine whipped topping, cereal and chocolate chips. Beat until thoroughly combined. Scoop about 2 rounded teaspoons of each into the pumpkin pie crust. Sprinkle 2 tablespoons of the graham cracker crumbs over the top of the pie as well. Cover bottom with more graham cracker crumbs. Refrigerate for 3 hours or overnight.
Uncover the skin of pumpkin pie and cut a slit in the top; thin. In a small bowl, mix 7 whipped topping cubes with fresh crushed graham cracker crumbs. Chill in the refrigerator until serving.