Cold Pumpkin Souffle - cooking recipe

Ingredients

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
pistachio or nuts (optional)
cinnamon

Preparation

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 souffle dish or a 3-quart serving bowl.
Refrigerate 4 hours.
Garnish with Cool Whip, chopped pistachio nuts and lightly sprinkle cinnamon.
Serves 12.