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Chilled Pumpkin Souffle Recipe

Description: Here is a delicious dessert, that you can serve after a big meal. There's always room for Jello. And, there's always room for this Pumpkin Souffle!


  • 1 package unflavored jello
  • 1/4 cup orange liqueur or Triple Sec
  • 4 eggs
  • 6 Tablespoons sugar
  • 2 cups cooked pumpkin puree
  • 1 Tablespoon grated, crystallized ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy cream
  • Candied orange slices
  • Raspberry sauce

How to Make Pumpkin Souffle:

  1. Spray a band of wax paper that is long enough to encircle a 1 quart souffle dish. Place it around the dish, so that it extends 2 inches above the rim of the dish. Use a string to tie it around the dish.
  2. Put the liqueur into a pan and sprinkle jello into it. Place over simmering water, stirring until the jello dissolves.
  3. Separate the eggs.
  4. Beat the yolks, and gradually add 4 Tablespoons sugar.
  5. Add pumpkin puree, grated ginger and spices.
  6. Mix in the liqueur and jello mixture.
  7. In a separate bowl, beat egg whites until foamy.
  8. Add cream of tartar to egg white.
  9. Gradually add in remaining sugar and beat until whites are glossy.
  10. Stir 1/3 of egg whites into pumpkin mixture.
  11. Fold remaining egg whites into mixture.
  12. Whip the heavy cream, then fold into the mixture.
  13. Pour mixture into the souffle dish.
  14. Refrigerate overnight.
  15. Just before serving, remove from refrigerator.
  16. Remove waxed paper.
  17. Decorate with candied orange slices.
  18. Spoon a portion into into individual serving bowl, or pie plate.
  19. Top with raspberry sauce.


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