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1 (14-ounce) can sweetened condensed milk

1 egg, slightly beaten

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 envelope unflavored gelatin

2 teaspoon water

1 (16-ounce) can pumpkin

1 9-inch graham cracker crust

1. In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt; set aside.
2. 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. Continue stirring over low heat until mixture is slightly thickened, about 5 minutes. Remove from heat and stir in pumpkin. Turn into prepared crust; chill until firm.
3. Garnish, if desired, with whipped cream.

Serves 8.