(ARA) The following recipe is courtesy of Benita Wong of The Art Institute of Phoenix.

Pumpkin Soufflé
Chef's note: The only tricky part to soufflés is that they must be served immediately from the oven, or they will fall.
Serves 10 to 12
Soufflé Base
3 cups milk
6 ounces sugar
2 teaspoons vanilla extract
3/4 cup milk
7 egg yolks
2 ounces sugar
3 ounces flour
6 ounces pumpkin puree
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
10 ounces egg whites
2 ounces sugar

1. Bring the first 3 ingredients to a simmer.
2. Combine the next 4 items together and temper them into simmering mixture.
3. While stirring, allow to boil for about 1 minute to cook out the flour flavor.
4. Remove from heat and stir in the pumpkin and spices.
5. Cover and refrigerate until ready to use. The base can be made up to 3 days in advance of using.
6. Hold the egg whites and sugar separately till ready to bake.
7. When ready to bake, butter soufflé dishes thoroughly and coat with sugar.
8. Pre-heat oven to 400 degrees.
9. Whip egg whites to soft peak, add sugar and continue whipping to firm, moist peaks.
10. Fold egg whites into soufflé base and pour into prepared dishes.
11. Bake till set, about 15 minutes, and serve immediately.