- 6
Ingredients
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 3 eggs -- separated
- 1/2 cup sugar
- 1 1/4 cups cooked or canned pumpkin
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup heavy cream (or one 2-ounce package
- dessert topping mix) -- whipped
- 1 teaspoon sugar
- 1/2 teaspoon rum flavoring
- Chopped nuts
Preparation
Step 1
Soak gelatin in cold water. Beat egg yolks (save the whites for later). Add 1/2 cup sugar, pumpkin, milk, 1/4 teaspoon salt, cinnamon and nutmeg. (For added flavor, grind your own cinnamon and nutmeg.) Cook in a heavy saucepan over low heat, stirring constantly, until thickened. Mix in gelatin until completely dissolved. Chill about 2 hours in refrigerator. Beat egg whites and 1/4 teaspoon salt until stiff. Remove pumpkin mixture from refrigerator and beat until fluffy. Add 1/2 cup sugar while beating. Fold in beaten egg whites and return to refrigerator for 1 hour. Whip the cream or dessert topping mix. Add 1 teaspoon sugar and rum flavoring. Fold whipped cream into pumpkin mixture, reserving a bit of the cream for topping. Place the mixture in sherbet or parfait glasses and return to the refrigerator until ready to serve. Top each with a spoon of whipped cream; sprinkle with nuts.