Choose your pie crust: traditional, graham cracker crumb or crustless. If using a frozen pie crust, bake the 9-inch pie crust according to package instruction. Usually this involves pricking the bottom of the pie crust and baking for approximately 10 minutes. Let cool.
Separate the yolks from whites in all 3 eggs.
In a medium saucepan, mix together gelatin packet, 1/2 cup sugar, salt, nutmeg, ginger, cinnamon and cloves. Stir in evaporated milk and egg yolks.
Place over low heat and cook, stirring constantly until the gelatin is completely dissolved and the mixture starts to thicken slightly, approximately 5 to 8 minutes.
Remove from heat; stir in pumpkin.
Let sit on counter to cool until the mixture forms a mound when dropped from a spoon.
While pumpkin mixture cools, beat the egg whites until stiff but not dry. Gradually add the remaining 1/4 cup sugar, and beat stiff.
Once the pumpkin mixture begins to mound, fold in the egg whites gently.
Turn into cooled pie crust and chill until firm.
Top slices with whipped cream or Cool Whip.