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

In heavy, medium sauce pan, combine gelatin, cinnamon, ginger, nutmeg and salt; stir in milk and eggs. Mix well. Let stand for 1 minute. Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin. Mix well. Pour in prepared crust. Chill for 3 hours or until set. Keep refrigerated.