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1
Dissolve the gelatin in water and set aside.
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2
Remove the seeds and skin from the squash.
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3
Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
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4
Once the squash has softened, drain it (you can use the lid to help with this) .
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5
Microwave the gelatin at 600 W for about 30 seconds.
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6
Use a hand mixer or blender to mix together the pumpkin and all of the ingredients.
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7
Return to the pot and slightly warm (to about 40C).
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8
Stop the heat, add the gelatin, and mix.
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9
Cool the bottom of the pot.
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10
Once cooled pour into the cups and cool in the refrigerator.
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11
If you would like, serve with caramel and/or heavy cream.
