Preparation:
1. Sprinkle gelatin over rum to soften; heat over hot water until gelatin is dissolved.
2. Beat eggs; gradually add sugar. Continue to beat until mixture is thick.
3. Stir in pumpkin seasoned with cinnamon, ginger, mace and cloves; mix in gelatin and fold in whipped cream.
4. Turn into a 1-quart souffle dish and chill until set. |
