Praline Baskets With Pumpkin Puree

• 6 praline baskets (see recipe)
• 1 tablespoon granular, unflavored gelatin
• 1/4 cup lemon juice
• 3 eggs, separated
• 1 cup sugar
• 1 1/4 cups canned pumpkin puree
• 1/2 teaspoon freshly grated or ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt, if desired
• 1/2 cup freshly squeezed orange juice
• 1/2 cup heavy cream

1. Prepare the praline baskets and set aside.
2. Soften the gelatin in the lemon juice and set aside.
3. Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored.
4. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice.
5. Blend well.
6. Place the mixture over simmering water and cook, stirring, until it is thickened.
7. Scrape the gelatin into the hot mixture and stir to blend.
8. Let stand until cool but not stiff.
9. Fold in the remaining sugar.
10. Beat the egg whites until they are stiff and fold them in.
11. Whip the cream until stiff and fold it in.
12. Chill until set.
13. Serve in the praline baskets.

praline baskets, granular, lemon juice, eggs, sugar, pumpkin puree, freshly grated or ground ginger, ground cinnamon, nutmeg, salt, freshly squeezed orange juice, heavy cream

Taken from cooking.nytimes.com/recipes/11201 (may not work)