1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 env. Knox Gelatin
2 tbsp. water
1 egg, slightly beaten
1 (14 oz.) Eagle Brand sweetened condensed milk
1 can (16 oz.) pumpkin (about 2 c.)
1 graham cracker crust

In small bowl blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside.

In medium saucepan, sprinkle unflavored gelatin over water, let stand one minute. Stir over low heat until gelatin is completely dissolved, about 2 minutes.

Blend in milk mixture. Continue stirring over low heat until mixture is slightly thickened, about 5 minutes. Blend in pumpkin. Turn into prepared crust; chill until firm.