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Cold Pumpkin Souffle

Cold Pumpkin Souffle recipe image
This Cold Pumpkin Souffle is a sophisticated twist on traditional pumpkin desserts, requiring no oven time. It features a fluffy base of whipped heavy cream folded into spiced pumpkin pie filling, stabilized with a touch of gelatin and a splash of bourbon or vanilla. The result is a delicate, mousse-like texture that melts in your mouth, balancing sweet pumpkin flavors with creamy richness. Ideal for holiday dinners or as a light finish to a heavy meal, it chills in the refrigerator, allowing flavors to meld beautifully. Serve it with a dusting of cinnamon and chopped pistachios for a festive presentation that looks as impressive as it tastes.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 217.0
Dietary: Gluten-free
Description
This Cold Pumpkin Souffle is a sophisticated twist on traditional pumpkin desserts, requiring no oven time. It features a fluffy base of whipped heavy cream folded into spiced pumpkin pie filling, stabilized with a touch of gelatin and a splash of bourbon or vanilla. The result is a delicate, mousse-like texture that melts in your mouth, balancing sweet pumpkin flavors with creamy richness. Ideal for holiday dinners or as a light finish to a heavy meal, it chills in the refrigerator, allowing flavors to meld beautifully. Serve it with a dusting of cinnamon and chopped pistachios for a festive presentation that looks as impressive as it tastes.
Ingredients
  • 2 cup Heavy (whipping) cream
  • 1 can (30 ounces) pumpkin-pie
Directions
  1. 1
    Prepare your serving dish: Use a 1 1/2-quart souffl&# 195;© dish or a 2- to 3-quart serving bowl. If using a soufflé dish, create a foil collar by folding a strip of foil lengthwise and fitting it around the outside, extending 2 inches above the rim to prevent overflow. Secure with tape or clips.
  2. 2
    Whip the cream: In a large chilled bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat.
  3. 3
    Prepare the gelatin mixture: Place 1/2 cup of the pumpkin pie filling in a small saucepan. Sprinkle unflavored gelatin over it and let it bloom for a minute.
  4. 4
    Dissolve the gelatin: Place the saucepan over low heat and stir constantly for 3 to 4 minutes until the mixture is almost boiling and the gelatin is completely dissolved. Remove from heat immediately.
  5. 5
    Combine pumpkin and gelatin: In a large bowl, place the remaining pumpkin pie filling. Stir in the hot gelatin mixture until smooth.
  6. 6
    Add flavor: Stir in the bourbon (or vanilla extract) and 1/2 cup of the whipped cream into the pumpkin mixture.
  7. 7
    Fold in the cream: Gently fold the remaining whipped cream into the pumpkin mixture using a spatula until just blended and no white streaks remain. Keep the motion gentle to maintain airiness.
  8. 8
    Chill: Pour the mixture into the prepared dish or bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 2 days, until set.
  9. 9
    Garnish and serve: Before serving, remove the foil collar if used. Spread lightly sweetened whipped cream over the top. Score the surface lightly with a knife and sprinkle with ground cinnamon. Press chopped pistachios into the sides or sprinkle over the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 217.0kcal
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 13.2g66%
Cholesterol 66.0mg22%
Sodium 5.9mg1%
Total Carbohydrate 4.8g2%
Dietary Fiber 0.2g1%
Sugars 2.9g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, souffle, no-bake, dessert, cream, bourbon, fall, autumn, holiday, thanksgiving, chilled, light, airy, easy, make-ahead, classic, american
Read it online: https://www.chefs-mate.com/recipe/cold-pumpkin-souffle-2/