Pumpkin Pie Soufflés

1. Preheat oven to 350F. Coat 9 medium-sized ramekins with non-stick spray or butter and set off to the side.
2. With an electric mixer, beat egg yolks and granulated sugar on medium high speed for about 2 minutes until thick and lemon-colored. Reduce speed to medium and beat in flour. Set aside.
4. In a medium saucepan, bring milk and cream to medium high heat until small bubbles begin to form.
5. Pour about half of the hot milk into the egg yolk mixture and beat until combined. Next, pour the egg mixture back into the hot milk saucepan. Cook over medium heat and stir constantly until the mixture returns to a slight boil. It should be very thick.
6. Next, stir the pumpkin, nut butter (*see note below if you want to make your own), and vanilla into the milk and egg mixture. Transfer the mixture into a large bowl and set off to the side.
8. In another bowl, beat egg whites on medium to high speed until soft peaks form, about 3 minutes. (The tips of the whites should curl slightly).
9. Gently fold the egg whites into to the egg yolk and milk mixture. For this, place about 1/3 of the egg whites into the bowl at a time and fold them in. Repeat with the remaining whites just until combined (mixture will be slightly lumpy, multicolored and kind of ugly.)
10. With a ¼-measuring cup, scoop the soufflé mixture into prepared ramekins. Bake at 350F for about 28-30 minutes. No peeking! Disrupting the air flow can cause imminent deflation. When done, the soufflés should be a nice, orange color with tops slightly puffed above the ramekins. Serve immediately.

* To make a special hazelnut almond nut butter, place 4.5 Tablespoons of slivered almonds in a food processor and process until crumbly. Slowly add 1 Tablespoon of hazelnut oil (or any other oil) and pulse until desired consistency is reached. 2 tablespoons of any other nut butter can be substituted.