cold pumpkin souffle

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 1½-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. (C) 1992 The Los Angeles Times Submitted By KAREN MINTZIAS On 10-15-94