Salem Witch Pudding 4 eggs, separated 1 1/2 cups pumpkin puree 1 cup light brown sugar 3/4 cup half-and-half 5 tablespoons rum 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites. Pour the pumpkin mixture into a buttered 1-quart soufflé dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)