1Sprinkle gelatin over milk in small saucepan, let stand 5 minutes to soften, Cook and stir constantly over low heat until gelatin dissolves. remove from heat.
2Stir in pumpkin and spice mix. Cool to room temperature stir in yogurt. Refrigerate until mixture begins to thicken and gel.
3Beat egg whites with salt to form soft peaks. Gradually beat in brown sugar, beating to form stiff peaks. Fold in pumpkin mixture. Sprinkle 1 tablespoon almonds over bottom of greased 6-cup mold. Refrigerae until firm. Unmold to serve.