Perfect for cool autumn breakfasts, this soufflé will serve 6.
Melt 2 TBSP butter and 1 TBSP brown sugar in skillet, add 1/4 cup of pecan halves and set aside. You will sprinkle this on top of the soufflé just before you pop into the oven.
Mix together in small bowl: 2/3 cup flour, 1 tsp. pumpkin spice, 1/3 cup sugar, 1/4 tsp salt
Whisk together in a large bowl: 3 TBSP melted butter, 4 egg yolks, 2/3 cups buttermilk, 1-1/2 tsp vanilla. add 1 cup pumpkin puree.
Beat 4 eggwhites until stiff. Add the flour mixture and pumpkin mixture well. then gently fold in the whites.
Sprinkle with the brown sugar, pecan mixture.
Baked in souffle dish 350 degrees for 30 to 40 minutes.
dust with vanilla or powder sugar. Serve immediately out of oven!