2 env. unflavored gelatin
1/2 c. cold milk
1/2 c. milk, heated to boiling
3/4 c. firmly packed brown sugar
2 c. canned pumpkin
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ginger
1 c. heavy cream
1 c. ice cubes or crushed ice
9 inch graham cracker crust or pastry shell

Sprinkle gelatin over cold milk in blender container - allow to stand while assembling other ingredients until gelatin dissolves. Mix in any gelatin granules left. Add brown sugar, pumpkin, salt, spices and cubes one at a time, process until mixture is smooth and ice melted. Chill about 5 minutes and turn into crust. Chill until firm. Yield: One 9 inch pie.