Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5 1/2  cups          cooked or canned pumpkin
   1      cup           light brown sugar -- packed
     1/2  teaspoon      salt
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
     1/4  teaspoon      ginger
   1      teaspoon      orange peel -- grated
   2      envelopes     unflavored gelatin
     3/4  cup           fresh orange juice
   4                    eggs -- separated
   2      tablespoons   rum
   1 1/2  cups          heavy cream

Preparation:

1. Combine pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, orange peel, gelatin, orange juice and egg yolks in saucepan; heat and stir over medium heat until slightly thickened, about 8 to 10 minutes. 2. Stir in rum; cool, but do not allow to set. 3. Beat egg whites until they hold shape but are not dry; fold into pumpkin mixture. 4. Whip 1 cup cream; fold into pumpkin mixture. 5. Spoon into 4 to 6 greased, collar-lined small souffle dishes; chill until firm. Whip remaining cream to use as garnish.