4       eggs
7       tablespoons sugar
1       tablespoon unflavored gelatin
1 1/2    cups canned pumpkin
3/4    teaspoon ground cinnamon
1/2    teaspoon ground ginger
1/4    teaspoon ground nutmeg
1       cup heavy cream, whipped
minced crystallized ginger for garnish

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Assemble ingredients and utensils. In a small mixing bowl, beat eggs with sugar until mixture is light-colored and thick; add gelatin and beat to blend well. Mix in pumpkin and spices. Chill mixture until it begins to set. In a small mixing bowl, whip heavy cream into soft peaks; fold into pumpkin mixture. Pour into 6 dessert dishes or a large serving bowl. Chill for 3 to 4 hours. Before serving, decorate with crystallized ginger. Yield: 6 servings.

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From Miss Daisy’s Blue Ribbon Desserts