Cooking spray or butter

Sugar

6 eggs, separated

¾ teaspoon cream of tartar

½ cup sugar

½ cup canned solid pack pumpkin

½ teaspoon pumpkin pie spice

Crushed ginger snaps, optional

Spray 4 8-ounce soufflé dishes. Dust with sugar. Set aside. In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within ½-inch of top of dishes. Bake in preheated 375 degrees oven until puffy and delicately browned, about 15 to 20 minutes. Top with crushed gingersnaps, if desired. Yields 4 servings

Recommended pairing: Komodo Dragon Blend, a deep, full-bodied blend with a complex flavor that is bold and unanticipated. This earthy coffee from Indonesia offers a lively flavor with herbal undertones.