Preparation:
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. |