Step 1: Roll out the pie dough on a lightly floured surface and fit it into a 9-inch pie plate. Line it as needed, fill with pie weights, and blind-bake at 400°F for 15 minutes. After that, bake 15 minutes more until fully baked. Let the crust cool completely before moving on.

Step 2: Sprinkle the gelatin over the water in a small bowl. Let it sit for 5 minutes to soften and bloom.

Step 3: In a medium saucepan, whisk together 1/2 cup of the sugar, salt, cinnamon, allspice, nutmeg, cloves, egg yolks, milk, and pumpkin. Cook over medium heat, stirring often, for 5 to 7 minutes until the mixture is warm and slightly thickened, but do not let it boil.

Step 4: Take the pan off the heat and stir in the softened gelatin and vanilla. Let the mixture cool to room temperature.

Step 5: Beat the egg whites until soft peaks form, then slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form.

Step 6: Gently fold the meringue into the cooled pumpkin mixture. Spoon it into the cooled crust.

Step 7: Refrigerate for at least 4 hours or overnight until firm. Before serving, top the pie with sweetened whipped cream and dust lightly with cinnamon.

Step 8: If desired, make the pie 1 to 2 days early and store it in the fridge wrapped in plastic wrap. Add whipped cream shortly before serving.