Preheat your oven to 350°F (175°C). Bake the pie shell for 10-15 minutes until golden brown. Let it cool completely.

In a medium saucepan, mix gelatin, sugar, salt, cinnamon, allspice, ginger, nutmeg, milk, egg yolks, and pumpkin purée over medium heat. Stir for 5-7 minutes until thickened and bubbly. Remove from heat.

Pour the mixture into a bowl and let it cool at room temperature, then refrigerate until partially set, about 30 minutes.

Beat the egg whites (or meringue substitute) in a clean bowl until soft peaks form. Gradually add sugar and beat until stiff peaks and glossy.

Whip the heavy cream in another bowl until stiff peaks form.

Fold the chilled pumpkin mixture into the whipped cream, then gently fold in the beaten egg whites.

Pour the filling into the cooled pie shell and smooth the top. Cover with plastic wrap and refrigerate for at least 4-5 hours or overnight.

Serve chilled, topped with whipped cream and pecan halves if desired.