Cold Pumpkin Souffle
Make 8 servings
1.00 can Pumpkin (1-lb) 1.00 cup Whipping cream; whipped 0.25 teaspoon Ground cloves 2.00 each Envelopes unflavored gelatin 4.00 each Eggs 0.25 cup Rum Candied kumquats (optional) 0.67 cup Sugar 0.50 teaspoon Ground ginger 0.25 teaspoon Ground mace 0.50 teaspoon Ground cinnamon 0.25 cup Water
Directions Sprinkle gelatin over water to soften. Heat over low heat to dissolve gelatin. Beat eggs thoroughly in bowl. Gradually add sugar and continue to beat until mixture is smooth and very thick. Stir in pumpkin, rum, cinnamon, ginger, mace and cloves. Blend in gelatin well and fold in whipped cream. Oil 6-inch band of foil and place around outside edges of oiled 1 1/2-quart souffle dish, oiled side in, to form standing collar. (Or use an oiled 2-quart fluted ring mold and do not add collar.) Fill dish with pumpkin mixture and chill until set. Carefully remove foil collar and decorate top of souffle with candied kumquats. Or dip fluted mold in hot water very quickly and turn out onto serving platter. Serve with additional whipped cream, if desired.		Nutrition Facts per serving Calorie 251.93 Protein 20.75g Fat 3.41g Water 43.68g Sodium 143.58mg Cholesterol 86.07mg Carbohydrates 36.60g Fiber 0.48g Vitamin A 536.23mg Vitamin C 147.30mg