Preparation / Directions:
1. Combine pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, orange peel, gelatin, orange juice and egg yolks in saucepan; heat and stir over medium heat until slightly thickened, about 8 to 10 minutes.
2. Stir in rum; cool, but do not allow to set.
3. Beat egg whites until they hold shape but are not dry; fold into pumpkin mixture.
4. Whip 1 cup cream; fold into pumpkin mixture.
5. Spoon into 4 to 6 greased, collar-lined small souffle dishes; chill until firm. Whip remaining cream to use as garnish.
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