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Preheat the oven to 350°F.
In a large bowl, combine the granulated sugar, cinnamon, ginger, cloves, and salt. Add the eggs, extra egg yolk, and pumpkin puree and whisk until combined. Add the evaporated milk and vanilla extract, whisking until homogenous. Pour the filling into a prepared pie crust.
Bake until the pie is set around the edges but still slightly jiggly in the middle, about 1 hour. Remove the pie from the oven and allow it to cool to room temperature on a cooling rack.
In a heatproof bowl set over a pot of simmering water (double boiler style), whisk together 7 egg whites and ⅔ cup sugar constantly until the mixture reaches 160°F.
Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Add the remaining ⅔ cup sugar and beat on high speed for about 10 minutes, until stiff, glossy peaks form and the meringue feels smooth (not grainy) between your fingers.
Top the pie by spooning generous dollops of meringue over your cooled pumpkin pie. Use the back of the spoon to create dramatic peaks and swirls.
Toast the meringue by using a kitchen torch to gently brown the meringue until golden and toasty all
over
.