1 env. Knox unflavored gelatin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (14 oz.) can Eagle Brand milk
2 eggs, well beaten
1 (16 oz.) can pumpkin
1 (9 inch) baked pie crust

Combine gelatin, cinnamon, ginger, nutmeg and salt. Stir in Eagle Brand milk and eggs. Mix well and let stand 1 minute. Over very low heat cook and stir constantly and until all dissolves and has slightly thickened, about 10 minutes. Remove from heat. Stir in pumpkin, mix well. Pour into prepared pie crust and chill 3 hours. May garnish with whip cream and with pecans on top if desired.