Directions
1. Preheat oven to 400°F.
2. Place milk, cornstarch and spices in a pot.
3. Bring to a boil and reduce to simmer.
4. After 2 minutes, remove from heat.
5. Whisk in pumpkin puree. Let cool completely.
6. Place egg whites and salt in bowl of a stand mixer.
7. Beat until soft peaks form.
8. Slowly add 3/4 cup sugar while beating.
9. Once the stiff peaks form, stop beating.
10. Fold egg white mixture in a little at a time until fully incorporated.
11. Butter the inside of each ramekin.
12. Dust each with a spoonful of sugar and then turnover to shake out excess.
13. Repeat until all the ramekins are prepared. Place pumpkin mixture in the prepared ramekins. Place ramekins on baking sheet.
14. Bake for 15 to 20 minutes.
15. Soufflé should be golden brown.
16. Test with a skewer to ensure fully cooked before serving.