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1
In a small saucepan, combine the sugar, corn syrup, and water.
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2
Simmer over moderate heat, stirring once or twice, until a deep amber caramel forms, about 15 minutes.
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3
Add the cream and butter and stir over moderate heat until the caramel is smooth, about 3 minutes.
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4
Pour the caramel into a heatproof bowl and set aside to cool.
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5
Preheat the oven to 375.
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6
Arrange 2 racks in the center part of the oven.
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7
Butter and sugar twenty 1/2-cup ramekins and place them on 2 large baking sheets.
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8
In a food processor, combine the caramel with the pumpkin puree, egg yolks, melted butter, and orange zest.
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9
Process until smooth and transfer to a large bowl.
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10
In a large bowl, sift the cake flour with the baking powder, cinnamon, nutmeg, and salt.
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11
Whisk to combine, then fold the flour into the pumpkin-caramel mixture until blended.
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12
In a large stainless steel bowl, beat the egg whites until soft peaks form.
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13
Add the sugar and beat until firm peaks form.
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14
Gently fold the egg whites into the pumpkin batter until only a few streaks of white remain.
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15
Spoon a rounded 1/2 cup of the batter into each prepared ramekin.
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16
Bake the cakes for about 30 minutes, until they are risen and set.
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17
Carefully unmold the hot pudding cakes onto dessert plates and serve at once.
