In medium saucepan mix gelatin, 1/4 c sugar, the nutmeg, cinnamon and ginger. Beat egg yolks with water; stir into gelatin mixture. Stir over low heat about 5 minutes or until gelatin dissolves. Remove from heat; stir in juice, pumpkin and peel until well blended. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until soft peaks form; gradulally beat in remaining 1/4 c sugar until stiff, glossy peaks form. Fold into pumpkin mixture, blending thoroughly. Turn into prepared crust. Chill until firm, 4 hours or overnight. Garnish with whipped cream and halved orange slices. Makes 8 servings. ----