4 eggs
7 tbsp. unflavored gelatin
1 1/2 c. pumpkin puree (or canned pumpkin)
3/4 tsp. ground cinnamon
1/2 tsp. freshly grated ginger
1/4 tsp. grated nutmeg
1 c. heavy cream

Beat eggs with sugar until mixture is light colored and thick. Add gelatin and beat to blend well. Mix pumpkin puree and spices and chill mixture until it begins to set.

Whip cream into soft peaks; fold into pumpkin mixture. Pour into a compote bowl or individual 4 to 6 dessert dishes. Chill 4 hours. Very good. Serves: 4-6 cups.

(Silver Palate)