Pumpkin Soufflé 

Ingredients

• 2 envelopes unflavored gelatin
• 1/4 cup water
• 4 eggs
• 2/3 cup sugar
• 1 (1 pound can) pumpkin
• 1/4 cup rum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon mace
• 1/4 teaspoon cloves
• 1 cup whipping cream; whipped

Method

Sprinkle gelatin over water to soften. Heat over low heat to dissolve gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and continue to beat until mixture is smooth and very thick. Stir in pumpkin, rum, cinnamon, ginger, mace and cloves. Blend in gelatin well and fold in whipped cream. Oil a 6 inch band of foil and place around outside edges of oiled 1 1/2 quart soufflé dish, oiled side in, to form standing collar. (or use an oiled 2 quart fluted ring mold and do not add collar.) Fill dish with pumpkin mixture and chill until set. Carefully remove foil collar. Or dip fluted mold in hot water very quickly and turn out onto serving platter. Serve with additional whipped cream if desired

Yield: 8 servings