Pumpkin Cheesecake

Directions

1. 1
   Prepare graham cracker crust according to package directions in 9-inch pie plate using margarine or butter and sugar; set aside.
2. 2
   Dissolve gelatin in boiling water; cool to room temperature.
3. 3
   Prepare cheesecake filling in medium bowl according to package directions using milk, cooled gelatin, pumpkin, cinnamon and ginger.
4. 4
   Refrigerate until mixture mounds; spoon into prepared crust.
5. 5
   Refrigerate until firm, about 3 hours.
6. 6
   Garnish with whipped topping and chopped pecans.