SPICED PUMPKIN SOUFFLES

2 cups canned or homemade pumpkin puree, unseasoned
1 cup evaporated milk
1/2 cup heavy (whipping) cream
1/2 cup plus 2 tablespoons of sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
3 eggs, yolks and whites separated
Optional garnish:
Whipped cream
Pumpkin-shaped candies

In a medium mixing bowl, mix pumpkin, milk, cream, 1/2 cup of sugar, cinnamon, nutmeg and ginger, and egg yolks. Beat the egg whites in a separate bowl until firm. Gently, with a plastic spatula, fold egg whites into the pumpkin mixture.

Preheat oven to 350 degrees F.

Butter six (3-inch) ramekins. Lightly sprinkle the 2 tablespoons of sugar evenly in bottoms of the ramekins. Divide pumpkin mixture among ramekins.

Bake for 25 to 30 minutes at 350 degrees until nicely puffed up. Don't overcook or the souffle will fall. Serve immediately if you want a warm dessert, or cool for 1/2 to 1 hour to serve cooled. Serve with whipped cream and pumpkin candy garnish, if desired.

Makes 6 servings
Source: North County Times (San Diego and Riverside counties), November 23, 2005