Spiced Rum Pumpkin Chiffon - cooking recipe

Ingredients

2 envelopes gelatin
1/2 c. apple juice or cider
1 Tbsp. cornstarch
1 c. low-fat or skim milk
1 Tbsp. dark brown sugar
4 Tbsp. molasses
2 eggs, separated
1/2 tsp. ground cinnamon
1 tsp. freshly grated fresh ginger
freshly grated nutmeg
1/2 c. canned or fresh, mashed, cooked pumpkin
pinch of salt
1 Tbsp. sugar
2 Tbsp. instant dry milk powder
2 Tbsp. dark rum

Preparation

Soften gelatin in apple juice in a saucepan; let stand 1 minute.
Stir over medium heat for 1 minute, until gelatin is dissolved.
Set aside.
Dissolve the cornstarch in milk in a saucepan.
Stir over medium-high heat until lightly thickened, about 2 minutes.
Stir in brown sugar and molasses and remove pan from heat.
Beat egg yolks until frothy.
Whisk into milk-cornstarch over medium-high heat until the mixture is thickened, about 2 to 3 minutes.
Remove from heat and beat in cinnamon, ginger, nutmeg, pumpkin and dissolved gelatin.
Turn into bowl and chill until mixture mounds slightly, 1 to 3 hours.
Beat egg whites with salt until soft peaks form.
Beat in sugar and continue to beat until stiff peaks form.
Beat in milk powder and rum.
Fold in pumpkin mixture.
Divide among 6 to 8 parfait glasses and chill 3 to 4 hours.
Serves 6 to 8.