In a medium saucepan, mix together 1 packet of unflavored gelatin, 1 cup of granulated sugar, a pinch of salt, and 1 teaspoon each of cinnamon, ginger, and nutmeg. Stir the mixture well to evenly distribute the ingredients, ensuring no clumps remain.

Slowly stir in 1 cup of milk and 3 beaten egg yolks into the dry mixture. Add 1 cup of canned pumpkin, then cook over medium heat while continuously stirring for about 5-7 minutes.

After letting the mixture cool for a few minutes, transfer it to the refrigerator. Allow it to chill for about 30 minutes, until it is partially set but not completely firm.

In a clean, dry mixing bowl, beat 3 egg whites with an electric mixer on medium speed until soft peaks form. Gradually add in ¼ cup of granulated sugar and continue to beat on high speed until stiff peaks form.

In another bowl, whip 1 cup of heavy whipping cream using an electric mixer until stiff peaks form.

Gently fold the cooled pumpkin mixture into the beaten egg whites using a spatula. Then, fold in the whipped cream until incorporated.

If you haven’t already prepared your pie crust, do so now by baking a store-bought or homemade crust in a 9-inch pie plate until golden brown.

Pour the light and fluffy pumpkin filling into the cooled pie crust and gently smooth the top with a spatula.

Place the filled pie in the refrigerator and chill for at least 4-5 hours or overnight if possible for the best results.

Once chilled, slice your Pumpkin Chiffon Pie and serve it cold, topped with freshly whipped cream and a light sprinkle of nutmeg.