Place orange juice or apple cider in a small bowl. Sprinkle gelatin over top and let sit.
In a medium saucepan, whisk pumpkin, milk, light brown sugar, egg yolks and spices, over medium heat. Cook, stirring constantly, for about 9 minutes or just until mixture starts to steam. If you have a thermometer, cook until reaches 160 degrees.
Remove from heat and add in gelatin mixture and stir until dissolved. Pour into a large bowl and let cool for 15 minutes.
In an electric mixer, whisk egg whites on high speed until medium peaks form. Add sugar slowly and continue to beat until stiff peaks form.
Fold half of egg whites into pumpkin mixture, stirring to combine. Add remaining egg whites and carefully fold in until no white streaks remain.