Combine sugar, salt, cinnamon, allspice, nutmeg, ginger, and gelatin in a saucepan stir in milk, beaten egg yolks, and pumpkin.
Cook and stir over medium heat just until the mixture comes to a boil and gelatin is dissolved.
Remove from heat and chill in the refrigerator until partially set.
Meanwhile, beat egg whites until soft peaks. Gradually add sugar and continue to beat until stiff peaks.
Fold into cooled pumpkin mixture and fold in the whipped cream.
Pour into baked pie shell and refrigerate until ready to serve. Garnish top with toasted sliced almonds and whipped.