2    Envelopes unflavored gelatin

    1/4 c  Water

      4    Eggs

    2/3 c  Sugar

      1 cn Pumpkin (1-lb)

    1/4 c  Rum

    1/2 ts Ground cinnamon

    1/2 ts Ground ginger

    1/4 ts Ground mace

    1/4 ts Ground cloves

      1 c  Whipping cream; whipped

           Candied kumquats (optional)
  Sprinkle gelatin over water to soften. Heat over low heat to dissolve
  gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and continue to
  beat until mixture is smooth and very thick. Stir in pumpkin, rum,
  cinnamon, ginger, mace and cloves. Blend in gelatin well and fold in
  whipped cream. Oil 6-inch band of foil and place around outside edges of
  oiled 1 1/2-quart souffle dish, oiled side in, to form standing collar. (Or
  use an oiled 2-quart fluted ring mold and do not add collar.) Fill dish
  with pumpkin mixture and chill until set. Carefully remove foil collar and
  decorate top of souffle with candied kumquats. Or dip fluted mold in hot
  water very quickly and turn out onto serving platter. Serve with additional
  whipped cream, if desired.