Recipe Tip: The individual pies make an easy to transport dessert during the Holidays. This recipe is also make one 9-inch pie.
Whisk together the gelatin, cinnamon, ginger, nutmeg, salt, maple syrup, sweetened condensed milk and eggs in a heavy saucepan over low heat. Stir continuously until thickened, about 10 minutes.
Add pumpkin and mix until uniformly blended.
Pour into individual 8-ounce jars. Refrigerate at least 4 hours before serving.
Chill a mixing bowl. Add cream, sugar and vanilla to the bowl. Mix on medium speed until soft peaks form.
Serve each pie topped with sweetened whipped cream and garnish with crumbled ginger snaps.