Place the pumpkin, yogurt, and cottage cheese in a food processor, and process until just puréed. Set aside.

In a small saucepan, soften the gelatin in 1/4 cup cold water and let it stand for 1 minute. Dissolve the gelatin over low heat, stirring until completely dissolved. Add the ginger and 1/3 cup sugar and stir until the sugar is completely dissolved. Transfer to a large bowl and whisk until just warm.

Slowly whisk the puréed mixture into the gelatin; combine well. Place in the refrigerator for 30 to 40 minutes, until the mixture is quite thick; whisk occasionally to prevent lumps.

In another bowl, beat the egg white to soft peaks. Add the remaining sugar and beat until stiff. Gently fold in the egg white and blend well. Transfer to a serving bowl, cover, and refrigerate for 4 hours. Sprinkle with the nutmeg.