1 (14 oz.) can sweetened condensed milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 env. Knox gelatin
2 tbsp. water
2 tbsp. butter
1 (16 oz.) can pumpkin
1 (9 inch) graham cracker

In small bowl, blend milk, 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 and butter. Continue stirring over low heat until butter is melted, about 2 minutes. Blend in pumpkin. Turn into prepared crust; chill until firm. Garnish, if desired, with whipped cream or whipped topping.