- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
90 minutes
Prep: 30 minutes
Cook: 0 minutes
168 calories per serving view nutrition facts
8 servings
suggest servings
Be the first to add a photo of this recipe!
| 2 | envelopes | gelatin | unflavored |
| 1/4 | cup | water | |
| 4 | large | eggs | |
| 2/3 | cup | sugar | |
| 1 | can | pumpkin | |
| 1/4 | cup | rum | |
| 1/2 | teaspoon | cinnamon | ground |
| 1/2 | teaspoon | ginger | ground |
| 1/4 | teaspoon | mace | ground |
| 1/4 | teaspoon | cloves | ground |
| 1 | cup | heavy whipping cream | whipped |
| 1 | x | kumquat | candied |
Sprinkle gelatin over water to soften.
Heat over low heat to dissolve gelatin.
Beat eggs thoroughly in bowl.
Gradually add sugar and continue to beat until mixture is smooth and very thick.
Stir in pumpkin, rum, cinnamon, ginger, mace and cloves.
Blend in gelatin well and fold in whipped cream.
Oil 6-inch band of foil and place around outside edges of oiled 1 1/2-quart souffle dish, oiled side in, to form standing collar.
(Or use an oiled 2-quart fluted ring mold and do not add collar).
Fill dish with pumpkin mixture and chill until set.
Carefully remove foil collar and decorate top of souffle with candied kumquats.
Or dip fluted mold in hot water very quickly and turn out onto serving platter.
Serve with additional whipped cream, if desired.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 46mg | 2% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 1.0g | 4% |
| Sugars 18.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 102% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
The other day I was in line at a supermarket's seafood department endeavoring to buy shrimp, when the guy after me cut in line and...
This is a fabulous recipe ! I ignored it for several years, because I came from the background that you should never make a pie crust unless all of your ingredients were ice cold...Crisco recommends making this at room temperature, and Lo and Behold... The flakiest pie crust I have EVER made!
