1(9 inch) graham cracker crust
1 (.25) pgk unflavored gelatin
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 t salt
1 (14oz) can condensed milk
2 eggs, beaten
1 (15oz) can pumpkin
In a saucepan combine gelatin, cinnamon, ginger, and nutmeg, salt.
Then stir in condensed milk and beaten eggs, mixing well.
Over low heat stirring the mixture constantly until gelatin dissolves and mixture thickens.
Remove from heat.
Stir in pumpkin mixture thoroughly and pour mixture into graham cracker crust.
Chill for 3 hours before serving.