Easy Pumpkin Maple Souffle (6 servings) 4 eggs - separated 3/4 cup canned pumpkin puree 3 Tablespoons pure maple syrup - plus more for drizzling pinch ground nutmeg pinch of salt Adjust oven rack to center position and preheat oven to 375 degrees. In medium bowl, whisk together egg yolks, pumpkin, syrup, nutmeg, and pinch of salt until well combined. In large clean bowl, whisk egg whites to soft peaks. Transfer heaping spoonful of whipped egg whites to the yolk mixture. Stir vigorously to incorporate. Then, pour the yolk mixture gently into whites, and fold gently with rubber spatula until just incorporated. Pour souffle batter into six 6-ounce ramekins on small rimmed baking sheet. Place in oven, and immediately reduce temperature to 350 degrees. Bake until puffed up and golden, 25 to 30 minutes. Serve immediately, with extra warm maple syrup on side. I even love serving these for Thanksgiving Day dessert with some ice cream! But of course it's PERFECT for a Thanksgiving brunch. Mr Breakfast would like to thank BurbankBaby for this recipe. Recipe number 2955. Submitted 11/18/2010.