Mix milk and gelatin in a 1-quart bowl; let stand to soften gelatin.
Stir in pumpkin pie filling, brown sugar, egg yolks, and cinnamon. Beat until smooth. Microwave 5 1/2 to 6 minutes, until mixture begins to boil, stirring every 2 minutes.
Refrigerate until thickened.
In a small mixing bowl, beat egg whites until frothy. Gradually beat in 2 tablespoons sugar until stiff peaks form.
Fold 1 cup whipped topping into cooled pumpkin mixture. Gently fold in egg whites.
Spoon into 8 dessert glasses and refrigerate until chilled
Top with the remaining whipped cream and sprinkle with nutmeg.
