MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: 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
  
 MMMMM