COLD PUMPKIN SOUFFLE

Timing Tip: Can be made up to 2 days ahead. For garnish: lightly sweetened whipped cream, chopped pistachio nuts, ground cinnamon.

Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl ready.

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.

Beat cream in a large bowl with electric mixer just until soft peaks form when beaters are lifted.

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.

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.

Pour into prepared dish or serving bowl. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.

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 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008