whisk together milk, cornstarch, spices and 1 tablespoon sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
2
Preheat oven to 400 degrees F. with rack in lower third. Butter ramekins and coat with sugar, knocking out excess, then put in a large shallow baking pan.
3
Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
4
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
5
Bake souffles until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. or make the Bourbon sauce and pour a little over each souffle and serve.
