Pumpkin Parfait

By carlaschwartz

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

Details

Servings 6
Adapted from community.tasteofhome.com

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.