10 ladyfingers
2 env. unflavored gelatin
2/3 c. milk
1/3 c. dark rum
4 eggs, separated
2/3 c. firmly packed brown sugar, divided
2 c. cooked, mashed pumpkin
1 tsp. grated orange rind
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 c. whipping cream
3 tbsp. sugar
1/2 c. chopped, blanched almonds, toasted
Whipped cream

Split ladyfingers in half lengthwise. Trim one end of ladyfingers to fit an 8-inch springform pan; line with ladyfingers, cut side down.