- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
- 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
- 10 large egg whites
- 1/4 teaspoon salt
- Equipment: 8 (6-ounce) ramekins
- Garnish: confectioners sugar
- Accompaniments: bourbon molasses sauce ; unsweetened whipped cream
- 1 unsweetened whipped cream
- Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
- Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
- Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
- Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
- Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
- Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.