Perfect Finish: Pumpkin soufflé
(Serves 8)

• 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 15-ounce can (1 ¾ cups) unsweetened pumpkin puree
• 8 large eggs, separated, at room temperature
• 1 cup heavy cream, at room temperature
• 2 teaspoons ground cinnamon
• 1 ¼ cups pure maple syrup
• 4 tablespoons dark rum

1. Preheat oven to 350 degrees.  Butter eight 4-inch, 1 ¼ cup-capacity individual soufflé dishes.  Dust bottoms and sides lightly using 2 tablespoons sugar and set aside.
   
   
2. In a large bowl, mix together pumpkin, egg yolks (reserve whites), cream, ¾ cup sugar, cinnamon, ¼ cup maple syrup, and rum, beat until smooth. Set aside.
   
   
3. In a separate bowl, beat egg whites and remaining 2 tablespoons sugar until soft peaks form.  Add one-quarter of egg whites to the bowl with pumpkin and gently fold in with a rubber spatula.  Fold in the remaining egg whites until just incorporated.
   
   
4. Arrange prepared soufflé dishes evenly spaced on a flat baking sheet.  Fill each dish no more than two-thirds of the way up with pumpkin mixture and bake for 20 to 25 minutes.
   
   
5. Meanwhile, in a small saucepan, heat remaining 1 cup of maple syrup over low heat.
   
   
6. Serve soufflés immediately with warm maple syrup.