1 (8" or 9") graham cracker crumb crust
1 env. unflavored gelatin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
2 eggs, well beaten
1 (16 oz.) can pumpkin (about 2 c.)

In heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg and salt; stir in Eagle Brand and eggs. Mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin; mix well. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers. Makes 1 (8" or 9") pie.