FOR THE CRUST

1 ½ cups all purpose flour, plus more for rolling the dough

12 tablespoons (1 ½ sticks) unsalted butter, cold, cut into pieces

¼ teaspoon salt 

⅓ cup ice water 

FOR THE FILLING 

1 (¼ ounce) envelope gelatin 

¾ cup granulated sugar 

⅔ cup evaporated milk 

3 large eggs, separated 

1 (15 ounce) can pumpkin puree 

1 teaspoon salt 

½ teaspoon grated nutmeg

½ teaspoon ground ginger 

½ teaspoon cinnamon

¼ teaspoon cloves

MAKE THE CRUST: Preheat the oven to 375°F 

In a food processor, pulse the flour, butter, and salt until the butter is in pea sized pieces. Add the ice water and pulse again until just incorporated. 

Transfer the dough to a floured surface. Work it into a ball with your hands and then roll it out into a 16-inch round about ⅛ inch thick. Lay the dough over a 9-inch pie pan and remove the excess dough from the edge, leaving about 1-inch to crimp decoratively. 

Line the crust with foil or parchment and fill with pastry weights or dried beans. Bake until the edges are golden, 15 to 18 minutes. Remove from the oven, remove the foil and weights, and let cool. 

MAKE THE FILLING: Combine the gelatin, ½ cup of the sugar, the evaporated milk, and egg yolks in a medium saucepan. Whisk constantly over low heat until the gelatin and sugar dissolve and the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the pumpkin puree, salt, nutmeg, ginger, cinnamon, and cloves. Chill the mixture, stirring occasionally until completely cool.

In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the egg whites until stiff but not dry. Gradually add the remaining ¼ cup sugar and then fold in the chilled pumpkin mixture. Pour into the prepared pie shell and chill for at least 4 hours and up to overnight. 

Serve topped with big dollops of perfectly whipped cream.