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, beaten well
1 (16 oz.) can pumpkin
Whipped topping or whipped cream

CRUST:

1 1/4 c. gingersnap cookie crumbs
1/4 c. finely chopped walnuts
1/3 c. butter, melted

In small bowl, combine crumbs, walnuts, and butter; press firmly on bottom of up sides of 9 inch pie plate. Chill.

FILLING: In heavy saucepan, combine all ingredients except pumpkin. 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. If desired, garnish with whipped topping. Refrigerate leftovers. Very rich.