Packed with flavor, color and nutrients, pumpkin is the star in this light and airy souffle. An elegant dessert that guests will enjoy any time of the year, this dish is simple to put together. While the recipe is made for a larger cooking dish, it can also be divided into individual ramekins and cooked for a shorter period of time to make personal servings. Garnish with a few fresh leaves of mint.
Preheat the oven to 350 degrees F. While the oven is heating, crack six eggs and separate the whites and the yolks into two bowls. Use butter to heavily grease the souffle dish and then sprinkle 2 tbsp. of brown sugar over the butter to coat the dish.
Combine 3 cups solid packed pumpkin puree, 1 1/2 tsp. grated orange rind, 1 1/2 tsp. ground cinnamon, 3/4 tsp. sea salt, 1/4 tsp. pepper and 3 tbsp. butter in a large bowl. Whisk in egg yolks and continue whisking until the mixture is moist and well-blended.
Beat together the egg whites, 1 cup of brown sugar and 1/8 tsp. cream of tartar in a medium-sized bowl. You can do this in a mixer or by hand, but you must beat this mixture until stiff, glossy peaks form.
Gently fold one-third of the egg white mixture into the into pumpkin mixture. Continue to fold in the rest of the beaten egg whites in thirds until the pumpkin mixture has lightened in color and texture. Do not mix, beat or stir--just slowly fold.
Spoon the entire mixture into the prepared souffle dish and place it on a baking sheet. Cook for 60 minutes on the middle rack, until top is puffed and browned. The center of the souffle will be a little bit jiggly.
Take out of the oven. Let stand for five to 10 minutes before serving with a dollop of cinnamon and vanilla sweetened whipped cream.