1 1/2 cups
( or canned pumpkin)
freshly grated ginger
minced crystallized ginger
- Beat eggs with sugar until mixture is light colored and thick.
- Add gelatin and beat to blend well.
- Mix in pumpkin puree and spices and chill mixture until it begins to set.
- Whip cream into soft peaks; fold into pumpkin mixture.
- Pour into 4 to 6 dessert dishes or a large serving bowl.
- Chill for 4 hours.
- Before serving decorate with crystallized ginger.
- Makes 4 to 6 portions.