Serves 4

• ¼ Sugar Pumpkin, roasted and pureed
• 6 Eggs
• 1 cup Sugar, divided
• ¼ cup Light Brown Sugar
• 1 ½ tsp Cinnamon, divided
• ¾ tsp. Cream of Tartar
• 1 Tbsp. Butter

If you’re experiencing pumpkin pie burn out this is the perfect way to finish your Thanksgiving meal. You’ll want to take a break between dinner and dessert to make these (you’ll want a break anyway). They should be served immediately as the soufflés will collapse quite quickly.

Heat your oven to 375 degrees. Use the butter to lightly grease four 8-ounce soufflé dishes or ramekins. Mix one teaspoon of cinnamon with ½ cup of sugar. Use that cinnamon sugar to dust the soufflé cups. 

Beat the egg whites and cream of tartar in a large bowl with an electric beater set on high speedy until the whites are foamy. With the beater running, add ½ cup of sugar to the egg whites, two tablespoons at a time. Make sure the sugar is completely incorporated after each addition. Continue beating until the whites are glossy and stand in soft peaks. 

In a separate bowl, beat the egg yolks with the brown sugar until they are thick and bright yellow. Measure out ½ cup of pumpkin puree and use a spatula to fold it into the yolks along with ½ teaspoon of cinnamon. Gently but thoroughly fold the yolk mixture into the egg whites until no streaks of white remain. Pour the soufflé batter into the prepared soufflé cups, dividing it evenly 

Place the filled cups on a sheet tray on a rack in the middle of the oven. Bake until the soufflés have risen dramatically and are delicately browned, about 15 to 20 minutes. When you pull them out of the oven dust with some of the remaining cinnamon sugar and serve immediately. 

Making the Roasted Pumpkin Puree

Use the biggest, sharpest knife you have to attack the pumpkin. Cut off the stem and then cut the pumpkin in half from top to bottom. Use a spoon to scoop out all the seeds (save them for roasting too). Cut each half in half again, so that you have four quarters. Place the pumpkin pieces face down on a cookie sheet and bake in a 450 degree oven until the pumpkin is completely tender when pierced with a knife, about 45 minutes to an hour. Once the pumpkin is roasted you can puree it in a blender. Roasted pumpkin, puree or in whole pieces, will keep well in your fridge for five to seven days.