Not everyone likes the traditional pumpkin pie, so try this spiced pumpkin souffle, baked in individual dishes.

Makes 6 servings

JEFF CHRISTENSEN/(AP (ENLARGE)
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2 cups canned or homemade pumpkin puree, unseasoned

1 cup evaporated milk

½ cup heavy cream

½ cup plus 2 tablespoons of sugar

1½ teaspoons ground cinnamon

1½ teaspoons ground nutmeg

1½ teaspoons ground ginger

3 eggs, yolks and whites separated

Optional garnish:

Whipped cream

Pumpkin candies

In a medium mixing bowl, mix pumpkin, milk, cream, ½ cup of sugar, cinnamon, nutmeg and ginger. Beat the egg whites in a separate bowl until firm. Gently, with a plastic spatula, fold egg whites into the pumpkin mixture.

Preheat oven to 350 F.

Butter six 3-inch ramekins. Lightly sprinkle the 2 tablespoons of sugar evenly in bottoms of the ramekins. Divide pumpkin mixture among ramekins. Bake for 25 to 30 minutes at 350 F until nicely puffed up. Don't overcook or the souffle will fall. Serve immediately if you want a warm dessert, or cool for ½ to 1 hour to serve cooled. Serve with whipped cream and pumpkin candy garnish, if desired.

(Recipes from pastry chef Januz Noka, of Grand Central Oyster Bar, New York City)

By The Associated Press