1 1/2 c. gingersnaps, crushed
1/4 c. finely chopped walnuts
1/3 c. butter

Combine and press in 9 inch pie pan. Chill 1 hour then fill with filling.

FILLING:

1 env. unflavored gelatin
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. salt
2 eggs
16 oz. pumpkin, add last
1 (14 oz.) can Eagle Brand milk

Over low heat cook and stir constantly until gelatin dissolves and mixture thickens (about 10 minutes). Add pumpkin, mix well and pour into crust. Chill at least 3 hours.