|Unflavored gelatin||7 Ounce (7 Envelopes)|
|Orange juice||2 Cup (32 tbs)|
|Canned pumpkin||58 Ounce (2 Cans Of 29 Ounce Each)|
|Granulated sugar||2 Cup (32 tbs)|
|Ground cloves||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Vanilla ice cream||1⁄2 Gallon, softened|
|Whipped cream||4 Tablespoon|
Early in day: Make foil collar for 2-quart souffle dish: Cut 35-inch piece of 12-inch-wide foil; fold in half lengthwise; butter lightly.
Wrap around outside of dish so collar stands 3 inches above rim.
Fasten with cellophane tape.
Sprinkle gelatin on orange juice to soften.
In large pan, heat pumpkin with next 6 ingredients.
When mixture is hot, stir in gelatin until dissolved; set aside.
In large mixing bowl, with electric mixer at medium speed, beat ice cream smooth; gradually stir into pumpkin mixture; blend.
Pour into souffle dish; chill 5 hours or until set; remove collar; garnish with whipped cream.