A deliciously creamy, no-bake pumpkin pie.

Pumpkin Pie

1 (14-ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (1/4-ounce) package unflavored gelatin
2 tablespoons water
2 tablespoons butter
1 (15-ounce) can pumpkin puree
1 (9-inch) graham cracker pie crust

1. In a small bowl combine sweetened condensed milk, cinnamon, ginger, nutmeg, and salt. Set aside.
2. In a saucepan, sprinkle unflavored gelatin over water; let stand 1 minute. Slowly heat until gelatin is dissolved, about 2 minutes.
3. Blend in the milk/spice mixture and butter. Continue cooking, stirring constantly, until the butter melts, about 2 minutes.
4. Blend in canned pumpkin. Pour into a graham cracker pie crust. Chill until firm.

Makes 8 servings.