1 (8 or 9 inch) graham cracker crumb crust
1 env. unflavored gelatin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs, well beaten
1 (16 oz.) can pumpkin or cooked about 2 cups

In heavy saucepan combine gelatin, cinnamon, ginger, nutmeg and salt, Stir in Eagle Brand milk and eggs. Mix well. Let stand 1 minute over low heat cook and stir constantly until gelatin dissolves and mix thickens slightly about 10 minutes. Remove from heat stir in pumpkin mix well. Pour into crust. Chill 3 hours or overnight.