1/2 c. slivered almonds
4 lg. eggs, separated
2/3 c. sugar
1 c. pumpkin
1 1/2 tsp. grated lemon peel
6 tbsp. flour
3/4 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon

GLAZE:

Smoothly mix:

1/4 c. powdered sugar
1 tbsp. lemon juice
1/4 tsp. grated lemon peel

Whirl nuts in blender until powdery. In small bowl beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating until stiff, moist peaks form; set aside.

In a large bowl, beat egg yolks with remaining sugar until pale. Beat in pumpkin and lemon peel, then stir in flour, baking powder, nutmeg and cinnamon. Fold in beaten whites and nuts.

Pour in greased and floured 9 inch cheesecake pan with removable rim. Bake in 350 degree oven until a toothpick inserted in center comes out clean, 40-45 minutes. Cool on rack 10 minutes. Remove rim. Spoon glaze over cake. Cool. Serves 8.