1 env. unflavored gelatin
1/2 c. cold water
3/4 c. light brown sugar
1 can (2 c.) pumpkin
1/4 c. milk
Baked pie shell
1 tsp. cinnamon
3/4 tsp. nutmeg
1 c. heavy whipping cream (or Cool Whip)
Praline Crunch

Sprinkle gelatin over water in saucepan. Place over low heat. Stir constantly until dissolved (2 to 3 minutes); remove from heat. Add brown sugar; stir until dissolved. In a mixing bowl, combine pumpkin, milk, salt, cinnamon and nutmeg. Blend in gelatin mixture and stir well. Fold in whipped cream. Sprinkle 1 cup Praline Crunch over bottom of baked pastry shell. Pour pumpkin mixture over that. Chill until firm. Garnish with whipped cream and remaining Praline Crunch when serving.

PRALINE CRUNCH:

1 1/2 c. crushed graham crackers
3/4 c. grated pecans
1/2 c. brown sugar
1/4 c. butter

Heat butter and brown sugar until dissolved. Add graham cracker crumbs and nuts.