Recipe - Cold Pumpkin Souffle

2 Envelopes unflavored gelatin
One fourth cup Water
4 Eggs
2/3 cup Sugar
1 cn Pumpkin (1lb)
One fourth cup Rum
One half teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground mace
One fourth teaspoon Ground cloves
1 cup Whipping cream; whipped
Candied kumquats (optional)

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 6inch band of foil and place around outside edges of
oiled 1 1/2quart souffle dish, oiled side in, to form standing collar. (Or
use an oiled 2quart fluted ring mold and do not add collar.) Fill dish
with pumpkin mixture and chill until set. Carefully remove foil collar and
decorate top of souffle with candied kumquats. Or dip fluted mold in hot
water very quickly and turn out onto serving platter. Serve with additional
whipped cream, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini