Ingredients:

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

For garnish:

lightly sweetened whipped cream,
chopped pistachio nuts,
ground cinnamon.

Directions:

1. Have a 1 1/2-quart souffle dish or 2 to 3 quart serving bowl ready.

2. If using a 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.

Yield 8 cups.