2 pkg. Knox gelatin
1/2 c. cold milk
1/2 c. milk, heated to boiling
3/4 c. packed brown sugar
2 c. canned pumpkin
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ginger
1 c. whipping cream
1 c. ice cubes (about 5)
9 in. graham cracker crust

Sprinkle gelatin over cold milk in blender container. Allow to stand for 5 minutes. Add boiling milk, cover and process at low speed until gelatin dissolves. Add brown sugar, pumpkin, slat, spices and cream; cover an process at high speed. Add ice cubes, one at a time and process until mixture is smooth and ice melted. Pour in crust and chill until firm.