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 
