Spiced-Pumpkin Soufflés With Bourbon And Molasses Sauce

1. 1

   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.

2. 2

   Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.

3. 3

   Preheat oven to 400u00b0F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.

4. 4

   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.

5. 5

   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.

6. 6

   Bake souffles until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.

* Per serving · 4 servings · Values may vary.