1 (16 oz.) can pumpkin
2 eggs, well beaten
1/2 tsp. ground ginger
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (14 oz.) can condensed (not evaporated) milk
1 env. unflavored gelatin
1 ready graham cracker pie crust

Combine gelatin, cinnamon, ginger, nutmeg and salt in a heavy saucepan. Stir in eggs and condensed milk. Stir over low heat until mixture thickens a little (between 8-10 minutes). Turn heat off and stir in pumpkin. Pour into graham cracker pie crust and chill 2-4 hours. Serves 8.