Sweet Pumpkin Soufflé

Instructions

1. Heat oven to 375°F. Coat 4 lightly-greased 8-ounce soufflé dishes evenly and completely with sugar. Place them in a 13 x 9 x 2-inch baking pan.
2. Beat the egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add ½ cup sugar, 2 tablespoons at a time, beating after each addition until the sugar is dissolved before adding the next. (Rub a bit of mixture between your thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
3. Beat the egg yolks in a separate bowl on high speed until thick and lemon-colored. Fold in pumpkin and pie spice. Gently but thoroughly fold the yolk mixture into the whites until no streaks of white remain. Pour into soufflé dishes, dividing evenly.
4. Place the pan with the soufflé dishes on a rack in the middle of the oven. Pour very hot water into the pan (hot-water-bath) to within ½ inch of the top of the dishes. Bake until the soufflés are puffy and delicately browned, 15 to 20 minutes. Serve immediately.