Dissolve gelatin in water. Beat egg yolks, add 1/2 cup sugar, pumpkin, dry ingredients, and milk. Cook over low flame, stirring constantly until thickened, add gelatin until smooth. Let cool. Beat separated egg whites with remaining 1/2 cup sugar until stiff.
Fold in beaten egg whites until blended. Turn into cooked and cooled pie shell. Chill and serve with whipped cream.
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