1 env. unflavored gelatin
2/3 c. brown sugar (firmly packed)
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
3/4 c. water

Combine together in a pan, heat to boiling, stirring constantly. Remove from heat.

Stir in: 1 c. canned pumpkin

Mix until smooth. Chill until filling mounds slightly. Pour in a baked pie shell. Chill until firm. Cover with Cool Whip.