1 (14 oz.) can sweetened condensed milk
1 egg, slightly beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 env. unflavored gelatin
2 tbsp. water
1 (16 oz.) can pumpkin
1 graham cracker crust

In small bowl, blend milk, egg, spices and salt. In medium saucepan, sprinkle gelatin over water; let stand one minute. Stir over low heat until gelatin is dissolved. 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. Garnish, if desired, with whipped cream. Makes about 8 servings.