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The Sandhill Crane
Corrales, New Mexico
Preheat oven to 375 degrees. Butter 4 individual ramekins or 1 souffle dish. Sprinkle dishes with gingersnaps to coat sides and bottom. Mix pumpkin, cider, brown sugar, spice, butter, and egg yolks until well blended. Whisk egg whites until stiff. Whisk in the white sugar. Fold this meringue lightly but thoroughly into the pumpkin mixture. Spoon pumpkin mixture into buttered dishes. Sprinkle with chopped almonds. Bake for 30 to 35 minutes. Serve warm.
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