Pumpkin Chiffon Pie

Combine:
1 envelope unflavored gelatin
1/3 c. Sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp. Ginger
1/4 tsp. nutmeg

Stir in:
1/2 c. Milk
3 egg yolks (save whites)
1 c. Pumpkin

Cook until it boils.  Chill until partially set. Beat 3 egg whites to form soft peaks. Add 1/4 c. Sugar. Beat until stiff peaks.  Fold into pumpkin mixture. Put about 1/2 inch ( just enough to cover bottom of pre-cooked crust) on crust. Partially Whip 1 c. Cream them add 1/4 c. Powdered sugar, 1/2 tsp. vanilla, 1/4 tsp. cinnamon. Finish whipping cream til stiff, but don't turn to butter. Spread over pumpkin in dish and top with remaining pumpkin mixture.