2 Eng unflavored gelatin
1/2 c Brandy
1/2 c Brown sugar
1/2 c Granulated sugar
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Ground cloves
1/2 ts Salt
2 c Pumpkin puree (1 can)
1 c Milk
2 c Whipping cream
Sprinkle gelatin over brandy in top of double boiler. Add sugars and
spices until gelatin is dissolved. Add pumpkin puree and milk. Mix
thoroughly and chill until mixture thickens. Beat whipping cream
until peaks form. Fold into pumpkin mixture. Pour into lightly
greased 4 cup mold.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977