Date Added: 8 Sep 2009
Listed in: Pumpkin Recipes

Cold Pumpkin Souffle Ingredients

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

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

Cold Pumpkin Souffle Cooking Instructions

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.



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