COLD PUMPKIN SOUFFLE

COLD PUMPKIN SOUFFLE
Categories: Vegetables, Souffles, Holiday
Yield: 8 servings

2 c Heavy (whipping) cream
1 cn (30 ounces) pumpkin-pie
-filling
2 Envelopes plus 1 teaspoon
-unflavored gelatin
1/4 c Bourbon whiskey or 1
-Tablespoon vanilla extract

Timing Tip: Can be made up to 2 days ahead.

For garnish: lightly sweetened whipped cream, chopped pistachio nuts,
ground cinnamon.

1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl
ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed
paper 4 inches longer than the circumference of the souffle dish.
Fold in thirds lengthwise. Fit around outside of dish with 2-inch
collar extending above the dish. Fasten over lapping ends to each
other with cellophane tape or paper clips. 3. Beat cream in a large
bowl with electric mixer just until soft peaks form when beaters are
lifted. 4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir
in gelatin. Place over low heat and stir 3 to 4 minutes until almost
boiling and gelatin is completely disolved. Remove from heat. 5. Put
remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin
mixture then bourbon and 1/2-cup whipped cream. Fold in remaining
whipped cream until blended. 6. Pour into prepared dish or serving
bowl. Cover with plastic wrap and refrigerate at least 4 hours or up
to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle
with whipped cream. Score lightly with knife and sprinkle with
cinnamon. Press nuts into sides of souffle or if serving from a bowl,
sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:
227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.

Recipe From: Woman's Day magazine 11/26/91