1 (9-inch) graham cracker crumb crust
1 envelope Knox unflavored gelatine
1 tsp. ground cinnamon
1/2 tsp. ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (14 oz.) can condensed milk
2 eggs, well beaten
1 (16 oz.) can pumpkin (about 2 c.)

In a heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg and salt. Stir in sweetened milk and eggs; mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat; stir in pumpkin and mix well. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.