Place the pumpkin on a large piece of foil, pour over the melted butter and seal up the foil. Place in the oven for 30 minutes or until soft, then transfer to a bowl and mash to a smooth purée. Add half the sugar, the flour, orange zest, soaked sultanas, egg yolks, allspice and half the cinnamon and mix well. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the pumpkin mixture.
Mix the remaining sugar and cinnamon together and set aside. Heat the vegetable oil in a saucepan or a deep-fat
For the sabayon, place all the ingredients in a bowl set over a pan of simmering water, ensuring that the base of the bowl does not touch the water. Whisk continuously until light and fluffy and doubled in volume; the mixture should be thick. Serve immediately, with the beignets.
© 1999 Paul Gayler. All rights reserved.