• 1 lb. pumpkin - peeled, seeded and diced
• 2/3 cup apple cider
• 1/2 cup brown sugar
• 1/4 t. cinnamon
• 1/4 cup butter
• 2 eggs, separated
• 1/4 cup sugar
• 2 T. sliced almonds

Place the diced pumpkin in a saucepan with the cider, brown sugar and cinnamon. Cover the pan and simmer until the pumpkin is tender. Place the cooked mixture in a food processor and blend until smooth. Add inthe butter and egg yolks and mix well. Set aside to cool.

Beat the egg whites with the sugar until stiff peaks form. Fold the meringue into the pumpkin mixture. Spoon the mixture into four individual greased ramekins. Sprinkle with the almonds.

Bake at 375 degrees for 30-35 minutes or until puffed and golden. Serve hot.

Serves 4