Delicious light dessert to make ahead for your Thanksgiving dinner
1 envelope unflavored gelatin
¼c. cold water
1¼c. cooked or canned pumpkin
½tsp. ground cinnamon
½tsp. ground nutmeg
1c. heavy cream, or 1 (2 oz.) pkg. dessert topping mix
½tsp. rum flavoring
Soak gelatin in cold water.
Beat egg yolks (save the whites for later). Add ½ c. sugar, pumpkin, milk, ¼ tsp. salt, cinnamon and nutmeg. (For added flavor, grind your own cinnamon and nutmeg.) Cook in a heavy saucepan over low heat, stirring constantly, until thickened. Mix in gelatin until completely dissolved. Chill about 2 hours in refrigerator.
Beat egg whites and ¼ tsp. salt until stiff.
Remove pumpkin mixture from refrigerator and beat until fluffy. Add ½ c. sugar while beating.
Fold in beaten egg whites and return to refrigerator for 1 hour.
Whip the cream or dessert topping mix. Add 1 tsp. sugar and rum flavoring. Fold whipped cream into pumpkin mixture, reserving a bit of the cream for topping.
Place the mixture in sherbet or parfait glasses and return to the refrigerator until ready to serve. Top each with a spoon of whipped cream; sprinkle with nuts.