1 (9 inch) graham cracker crumb crust
1 env. Knox 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 condensed milk (not evaporated)
2 eggs, well beaten
1 (16 oz.) can pumpkin (about 2 c.)

In heavy medium saucepan, combine unflavored gelatin, cinnamon, ginger, nutmeg, and salt. Stir in sweetened condensed milk 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 prepared crust. Chill 3 hours or until set.