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Categories:Viewed: 16 - Published at: 8 years ago
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
Method
- 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.
