Pumpkin side dish

Preheat the oven to 160 ºC (325 ºF). Spray a large ovenproof dish with non-stick spray.
Boil the pumpkin in salted water until tender. Reserve 250 ml (1 c) of the water and drain the pumpkin well. Mash.
Return the reserved pumpkin water to the saucepan, add the margarine, sherry and brown sugar and heat until the margarine has melted. Mix with the pumpkin purée, stirring until smooth. Add the cinnamon, ginger, pinch salt and vanilla essence and mix well. Add the cream and yoghurt and mix. Whisk the egg whites until stiff peaks are formed and lightly fold into the pumpkin mixture. Turn into the prepared dish and bake for 45 minutes or until set.
Serve as a side dish.
Serves 10.