Preheat oven to 325°F I use the bottom of a drinking glass or measuring cup to help pack it in. Bake for 8-10 minutes, until golden and fragrant. Set aside to cool.
In a large bowl, combine graham cracker crumbs, sugar, and salt. Add the melted butter and stir until combined.
Dump the mixture into an oblong 4.8 quart Pyrex baking dish. Press it into the bottom.
Pumpkin Pie Filling
In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for 3 hours before serving.