Mix together gelatine, 1/2 cup sugar, salt and spices in medium sauce pan. Stir in evaporated milk and egg yolks; blend well. Place over low heat and cook, stirring constantly, until gelatine dissolves and mixture thickens slightly (about 3 min.) Remove from heat. Stir in pumpkin. Chill, stirring occasionally, until mixture mounds when dropped from a spoon (about 1 hr.) Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 cup sugar and beat until very stiff. Fold in pumpkin mixture. Turn into a baked pastry crust or in a graham cracker or cookie crumb crust. Chill until firm. Top with whipped cream. Yield: One 9 inch pie.