Prepare the pumpkin pie filling first. Combine the egg yolks, sweetened condensed milk, gelatin and spices in a small saucepan. Whisk the ingredients together. Cook the mixture over low-medium heat, scrapping the bottom of the pan with a spatula constantly, for 8-10 minutes, until a thick custard forms. Remove the custard from heat and stir in the pumpkin puree; set aside to cool at room temperature.
Next prepare the ginger snap crumbs. Place cookies into a food processor and pulse until fine crumbs form. Pour in melted butter and pulse until the cookie crumbs are coated; set aside.
Prepare the meringue last. Place the egg whites into a very clean mixer bowl. Combine the 3/4 cup sugar with 1/3 cup water in a small saucepan. Cook over low-medium heat, not stirring, until the sugar syrup reaches 240F (I recommend using a thermometer for accuracy).
When sugar syrup is almost done, start whisking the egg whites until they reach soft peak stage. Slowly pour in the hot sugar syrup directly into the egg whites with the mixer whisking on low speed. Once all the sugar syrup is added, turn the mixer to its highest speed and whisk egg whites for about 8 to 10 minutes, until they are thick and glossy. Add the vanilla and whisk for another minute.
To assemble the dessert, transfer the pumpkin and the meringue into separate pastry bags. Pipe a small amount of pumpkin into tall shot glasses, followed by 1 to 2 teaspoons of the cookie crumb mixture; top with a bit of meringue. Repeat the layers again and finish the top of the dessert with a generous amount of meringue.
Keep dessert refrigerated! Can be served right away or chilled.