Let's whip it up
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Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.
Beat condensed milk and spices in small bowl with whisk until well blended; set aside.
Sprinkle gelatine over water in medium saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved, stirring constantly. Add milk mixture; stir until blended. Continue cooking 5 min. or until slightly thickened. Remove saucepan from heat. Stir in pumpkin. Spoon into crust.
Refrigerate 4 hours or until firm.
Serve topped with whipped topping.
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