1 1/4 c. sugar
1 c. canned pumpkin or 1 c. cooked mashed pumpkin
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla extract
1 pt. light cream
5 eggs, lightly beaten
1/2 c. heavy cream, whipped
Ground nutmeg
Brown edge wafers

Heat 1 cup sugar slowly in heavy skillet, stirring constantly with a wooden spoon until sugar melts, is free from lumps, and turns a light caramel color. Pour into a heated 7-inch round, 2-inch high tin or plain 5-cup mold. Turn the mold around and around until the inside is well coated. Let the caramel set.

Meanwhile, combine pumpkin with remaining 1/4 cup sugar and next 4 ingredients. Add cream to eggs and blend into pumpkin mixture. Pour into caramel-coated tin. Set in a pan of hot water. Bake in preheated moderate 350 degree oven for 65 to 70 minutes or until knife inserted in center comes out clean. Remove from oven and lift out of hot water. Cool, chill.

To serve, run a spatula around the sides of the pan and turn out into serving plate. Serve with whipped cream lightly sprinkled with nutmeg and brown edge wafers. Serves 8.