A Wonderful Light Pumpkin Dessert. (The recipe below was written for a 6 cup baking dish, however I made it in 8 in smaller ramekins)
Softened butter (for greasing the baking dish) 2 Tbsp. granulated sugar(for coating the baking dish) 1 (15 oz.) can pure pumpkin puree 1/2 tsp. kosher salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 5 whites of large eggs, at room temperature (use egg whites from carton) 1/2 tsp. cream of tartar 1 Tbsp. cornstarch 2/3 cups of sugar (ideally, superfine) Confectioner's sugar for serving
1. Grease a 6-cup, straight-sided baking dish with the softened butter. Then add the sugar and tilt the dish until its bottom and sides are coated with sugar. 2. Center the oven rack and preheat the oven to 425 degrees. 3. Mix in medium bowl the pumpkin, salt, cinnamon, ginger and cloves. 4. Put the egg whites in the mixer and beat at medium speed. when the whites begin to foam, beat in the cream of tartar and the cornstarch. Increase the beater speed to high. When the whites form soft peaks, slowly add the sugar. Continue beating at high speed until the whites form stiff peaks - about 5 minutes. 5. Using a spatula, scoop up a generous cup of the whites, and roughly fold them into the pumpkin mixture just to lighten it. Then pour the pumpkin mixture over the bowl of egg whites, and fold them together gently, delating the whites as little a possible. 6. Scoop the soufflé mixture into the prepared baking dish, pop it into the oven, and immediately lower the oven temperature to 375 degrees Bake until the soufflé puffs and a crust of meringue forms on top about 55. Dust the top with with confectioners' sugar and serve at once.