1 graham cracker pie crust

1 envelope of gelatin

1 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoons all spice

1/2 teaspoon ginger

1 can of no fat sweetened condensed milk

2 eggs well beaten

1 - 16 ounce canned pumpkin

Combine gelatin, spices, then stir in milk and eggs in sauce pan

Mix well and let stand one minute over  low heat

Stir until gelatin dissolves and mixture thickens

Remove from heat

Add pumpkin

Stir and pour pumpkin mixture into graham cracker crust

Chill 3 hours or until pie sets

Keep pie refrigerated

Top with whip cream when ready to serve

Source of recipe unknown