Preheat your oven to 350°F (175°C). Place your baked pie shell on a baking sheet and bake for 10–15 minutes until lightly golden. Let it cool completely.

In a medium saucepan, combine unflavored gelatin, granulated sugar, salt, cinnamon, allspice, ginger, and nutmeg. Stir in milk, egg yolks, and pumpkin puree. Cook over medium heat, whisking constantly until thickened, about 5–7 minutes.

Remove the saucepan from heat and allow the mixture to cool until it starts to set, about 15-20 minutes.

In a separate mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.

In another bowl, whip heavy cream until soft peaks are formed.

Gently fold the cooled pumpkin mixture into the whipped cream and beaten egg whites using a spatula.

Pour the creamy filling into your cooled pie shell, smoothing the top with a spatula. Cover with plastic wrap and chill for at least 4-5 hours or overnight.

Before serving, uncover the pie and slice it into pieces. Top each slice with whipped cream and sprinkle with pecans.