Cold Pumpkin Soufflé
Cold Pumpkin Soufflé is an moderately easy dinner. Made with 2 c. heavy whipping cream or cool whip, 1 (30 oz.) can pumpkin pie filling, 1 tbsp. vanilla, 2 envelopes plus 1 tsp. unflavored gelatin and pistachio or nuts (optional), this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Beat cream in a large bowl until soft peaks form.
Put half cup pumpkin pie filling into a small saucepan.
Stir in gelatin. Place on low heat stirring every 3 minutes until almost boiling. Remove from heat.
Add remaining pie mix in a large bowl.
Add vanilla and 1/2 cup whipping cream.
Fold in remaining mixture until blended.
Pour into a 1 1/2-quart soufflé dish or a 3-quart serving bowl.
Refrigerate 4 hours.
Garnish with Cool Whip, chopped pistachio nuts and lightly sprinkle cinnamon.
Serves 12.
🍷 Perfect Pairings
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