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Cold Pumpkin Souffle Categories: vegetables, holiday, souffles 2 cup heavy (whipping) cream 1 can (30 ounces) pumpkin-pie filling 2 envelopes plus 1 teaspoon unflavore; d gelatin 1/4 cup bourbon whiskey or 1 tablespoon van; illa 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 Yield: 8 servings |
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