Prepare graham cracker crust according to package directions in 9-inch pie plate using margarine or butter and sugar; set aside.
Dissolve gelatin in boiling water; cool to room temperature.
Prepare cheesecake filling in medium bowl according to package directions using milk, cooled gelatin, pumpkin, cinnamon and ginger.
Refrigerate until mixture mounds; spoon into prepared crust. Refrigerate until firm, about 3 hours.
Garnish with whipped topping and chopped pecans.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.