Meanwhile, combine pure pumpkin, condensed milk, beaten eggs, vanilla, molasses, cinnamon, nutmeg, ginger, cloves, sea salt, and gelatin. Whisk until smooth.
Cook, over low heat, while continually whisking the pumpkin pie filling for approximately 10 minutes, or until the mixture has thickened.
Cool pumpkin pie filling, then pour into the chilled pie crust. Smooth out the top using a rubber spatula. Refrigerate for 2½ to 3 hours to allow the pie to set. Decorate with candied pecans (optional) just before serving.
Top each piece of pie with whipped cream and serve.
* See tip in the notes below regarding why not to add the candied pecans until you are ready to serve the pie.