In a sauce pan place the pumpkin, sugar, spices & butter. Slowly saute until pumpkin is tender. Puree pumpkin in blender or food processor & set aside.
Sprinkle powdered gelatin over small amount of cream in sm. bowl & let stand 1 minute to soften.
Heat cream in med. sauce pan. When cream is hot add pumpkin mixture. Incorporate gelatin & stir to dissolve.
Divide 6 oz. of custard into 6 dry ramekins or small molds. Allow to chill in the refrigerator until set, at least 2 hr. Custard can be served in dish or unmolded onto individual plates.
Go to full version of