1 env. unflavored gelatin
1/2 c. sugar
2 lg. eggs
1/8 tsp. salt
1/4 c. cold water
1 c. fresh or canned pumpkin puree
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. each ground nutmeg and allspice
3 c. frozen whipped dessert topping, thawed

Place the gelatin, sugar, eggs, salt and water in a small saucepan, and beat until smooth. Cook, stirring constantly, over moderately low heat until the sugar and gelatin dissolve and the mixture thickens slightly, about 5 minutes. Do not boil or the mixture may curdle. Remove from the heat and set in a large pan of cold water. Let the gelatin mixture cool to lukewarm, stirring occasionally. Beat in the pumpkin, then the cinnamon, ginger, nutmeg and allspice. Refrigerate, uncovered, for 15 minutes, then fold in the dessert topping. Spoon into a large serving bowl or into 6 to 8 individual dessert dishes. Cover with plastic food wrap and refrigerate for 4 hours or overnight. Serves 6 to 8.