Beat together the egg yolks, and add to the pumpkin mixture. Add the spices and whisk to blend.
When the pumpkin mixture is hot turn the heat down and add the gelatin stir and let it cook for a couple of minutes. Turn off the heat.
In a large bowl, beat the egg whites until stiff. Fold the egg whites into the pumpkin mixture. Then I let it sit on the stove for another couple of minutes.
Pour the filling into a prepared pie crust and refrigerate until set.
Refrigerate until set, then top with whipped cream.