In a medium saucepan, combine unflavored gelatin, sugar, salt, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed.

Gradually add milk and heat the mixture over medium heat, stirring continuously until it thickens slightly, about 5 to 7 minutes. Avoid boiling.

When thickened, remove from heat and let it cool for a few minutes.

Once the gelatin mixture has cooled slightly, whisk in the egg yolks and canned pumpkin until fully blended.

Allow the mixture to cool further before transferring it to the refrigerator to chill for about 30 minutes, until partially set.

While the pumpkin mixture chills, whip egg whites until soft peaks form, then gradually add sugar until stiff peaks form.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the chilled pumpkin mixture into the whipped egg whites, then fold in the whipped cream until blended.

Pour the fluffy pumpkin filling into your baked pie crust and smooth the top gently.

Cover the pie with plastic wrap and place it in the refrigerator for at least 4 to 5 hours to set completely.

Before serving, whip up extra cream to drizzle over the pie and sprinkle nutmeg on top.