1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 env. Knox unflavored gelatin
2 tbsp. water
1 egg, slightly beaten
1 can (14 oz.) Eagle Brand sweetened condensed milk (not evaporated milk)
1 can (16 oz.) pumpkin (about 2 cups)
1 Keebler Ready Crust graham cracker pie crust

In small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside. In medium saucepan, sprinkle unflavored gelatin over water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved about 2 minutes. 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.