Cold Pumpkin Soufflé

Description:

A Delicious Use of Pumpkin Anytime of Year; a Simple Soufflé—No Baking Involved!

Cooking Time:

Refer to Recipe

Ingredients:

• 2 pkg. gelatin, unflavored
• 3/4 cup C&H® or Domino® Golden Brown Sugar, Packed
• salt, pinch
• 4 eggs, separated
• 3/4 cup milk
• 1 can pumpkin puree, canned (16 oz.)
• 2 tsp. pumpkin pie spice
• 1/4 cup C&H® or Domino® Granulated Sugar
• 1 cup cream, heavy whipping, whipped
• walnuts, finely chopped

Instructions:

To prepare 1-quart soufflé dish, fold a double thickness of foil 4-inches wide and long enough to fit around dish. Place around rim of dish extending 2 inches above top. Fasten ends securely with tape or string. In top of double boiler, combine gelatin, brown sugar and salt. In small bowl, beat egg yolks; add milk, then, stir into sugar mixture. Place over simmering water, stirring constantly, until gelatin dissolves. Stir in pumpkin and spice. Cool until slightly thickened, about 10-15 minutes. In large glass or metal bowl, combine the egg whites and granulated sugar. Place in double boiler over simmering water. Stir constantly until thermometer reads 140 degrees, maintaining that temperature for 4 minutes. Remove from heat and beat with hand mixer until stiff and glossy peaks form. Carefully fold into pumpkin mixture so as not to reduce volume. Fold in whipped cream. Pour into soufflé dish. Chill 4 hours. Remove foil band. Press chopped nuts around edge of soufflé.

Serving Size:

Makes 8 servings