To create the incredible Pumpkin Chiffon Pie, follow these step-by-step instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

2. Prepare the Pie Crust: Roll out the unbaked pie crust into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling. Bake it for about 10-15 minutes until lightly golden. Remove and let it cool.

3. Mix Pumpkin Base: In a medium bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix well until smooth.

4. Make Gelatin Mixture: In a small bowl, sprinkle the gelatin over cold water. Let it sit for about 5 minutes to soften, then microwave it for about 10 seconds until dissolved.

5. Combine Gelatin with Pumpkin: Stir the gelatin into the pumpkin mixture until fully incorporated.

6. Prepare Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pumpkin mixture, being careful to maintain the airiness of the whites.

7. Whip Cream: In another bowl, whip the heavy cream until it holds soft peaks. Gently fold the whipped cream into the pumpkin mixture until just combined.

8. Fill the Crust: Pour the mixture into the cooled pie crust, smoothing the top with a spatula.

9. Chill the Pie: Cover the pie with plastic wrap and place it in the refrigerator for at least 1 hour to set.

10. Garnish and Serve: Once set, top with additional whipped cream and sprinkle with ground cinnamon if desired.

Following these steps will lead you to the creation of a lovely Pumpkin Chiffon Pie to enjoy.