Make the Molasses Bourbon Sauce (can be done ahead of time):
Stir all sauce ingredients, except for Bourbon, in a heavy small saucepan. Cook on medium, stirring frequently, until sauce bubbles. Turn heat down to simmer. Simmer about 5 minutes, stirring frequently. Add Bourbon, continuing to stir. About 2 minutes. Remove from heat and let cool at room temp. Sauce will thicken upon standing. If desired, warm up sauce a bit before serving.
Make the Souffle:
Whisk together the milk, cornstarch, nutmeg, cinnamon, allspice, cloves, and 1 TB sugar in a small, heavy saucepan. Bring to a boil at medium heat, whisking. Lower heat to simmer. Whisk on simmer another 2 minutes. Remove from heat and transfer to a large bowl. Whisk in pumpkin and let cool to room temp.
Preheat oven to 400F. Put rack on lower third. Butter ramekins and coat with granulated sugar, shaking off excess. Place prepared ramekins in a large shallow baking pan.
Beat egg whites with salt in a large bowl, using electric mixer. Beat until soft peaks. Add remaining 3/4 cup sugar a little at a time, beating. Beat until stiff and glossy peaks.
Very gently fold one third of egg whites into cooled pumpkin mixture. Fold in remaining whites very gently but thoroughly. Divide mixture among ramekins, mounding if needed.
Bake soufflé until puffed and golden brown. About 18-20 minutes. Dust with powdered sugar, if desired. Serve immediately with sauce.
Notes
Prep Ahead: Sauce can be made a day ahead. Pumpkin mixture, without egg whites, can be made 1 day ahead and chilled. Soufflés can be assembled 1 hour before baking and kept in freezer (note that this can affect bake time.) A little of the Molasses Bourbon sauce goes a long way, but if you'd like more sauce, double the amount. It's great for pancakes, waffles, on ice cream, etc.If you enjoyed this recipe, please come back and give it a rating :)