1 can (14 oz) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 envelope Knox unflavored gelatine
2 tablespoon water
2 tablespoon butter
1 can (16 oz) pumpkin (about 2 cups)
8 inch (6 oz) prepared graham cracker crust
In small bowl, blend milk, cinnamon, nutmeg, salt and ginger; set aside.
In medium saucepan, sprinkle unflavored gelatine over water. Let stand 1 minute. Stir over low heat until gelatine 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.