Here is one we want to give a try soon from Epicurious.
Reference Link:
Ginger-Pumpkin Soufflé:

Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It’s a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.

Ingredients

Makes 8 individual soufflés

1 1/2 cups unsweetened soymilk, not low- or no-fat

1 tablespoon minced peeled fresh ginger

4 large egg yolks

3/4 cup sugar

5 tablespoons all-purpose flour

1 cup solid-pack canned pumpkin

8 large egg whites

Preparation

1. Step 1

   Preheat oven to 375°F. Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring soy milk to boil. Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain soy milk, discarding ginger, and set aside.

   Step 2

   In large nonreactive bowl, whisk together egg yolks and 6 tablespoons of sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin purée, and set aside.

   Step 3

   Using electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly. Spoon batter into ramekins, filling almost to top, and lightly run finger around inside rim to create a “moat.” Place ramekins in large baking pan. Place baking pan on middle oven rack and add hot water around ramekins to depth of 1 inch. Bake until soufflés have risen well above rim and tops are golden brown, about 25 minutes. Serve immediately.

Note:

Silk brand soy milk, available in most supermarkets, is recommended for its rich, fresh flavor and creamy consistency.

How would you rate Ginger-Pumpkin Soufflé?

• Made 12/25/2013 and followed reviewers suggestions. Prepped up to beating egg whites in advance. Put whites in ss bowl w/mixer blades in frig. Roux thickened in double boiler and then to frig. Back to room temp to continue. Subbed skim milk, 1 tsp ground ginger and added touch of fresh nutmeg, allspice, and cinnamon. Excellent warm and very good next day cold.

• I always cook souffle roux in a double
  boiler. It is less finicky to cook and
  will not burn if you are not too
  attentive. I used a combination of
  ground ginger and ‘fresh’ ginger from a
  tube and it was excellent. Also added
  a small amount of Allspice.
  TRES BON RECIPE.

• The warm souffle is very pretty but so airy, the
  flavors are muted in each bite. I added a touch of
  fresh nutmeg, cinnamon and cloves, which added
  a lot of flavor. I also used skim milk. The cold
  souffle the next day was delicious and creamy,
  and the flavors were much more developed. If
  you don’t mind the appearance of a deflated
  souffle, serve it chilled and use the extra spices.
  It was a huge hit the next few days.These
  proportions yielded ten personal souffles.

• I feel like I should have just eaten the pumpkin out of a can with some sugar instead of going through all of the egg/milk/ginger trouble. Good, but weird. Like hot pumpkin pudding.

• Very easy recipe to follow. The soufflé came out to be very airy and the pumpkin flavor was there but it wasn’t sweet enough for me. I felt like it was missing something. In the future I probably wouldn’t make it again.

• Exceptionally light and fluffy!
  I thought the balance of flavor was great. The eggs were so fluffy, they really need to be beaten thoroughly so that there is a stiff peak (it doesn’t fall over). I didn’t have enough ramekins so I used some other oven safe ceramic dishes and they worked well also!

• Delicious, light, airy, and easy. I made the custard ahead so that I didn’t need to do everything at the last minute, which made things less stressful. I also cut the recipe in half, and found that it filled 5 8-oz ramekins. Perhaps my egg whites were extra fluffy. It was a very good dairy-free winter dessert, although it won’t fulfill any pie cravings – too light for that. But it’s delicious in its own right.

• This was so light
  and refreshing!
  Perfect after a
  heavy Thanksgiving
  meal. The pumpkin
  was lost in the
  ginger flavor. Next
  time, I would add
  more pumpkin, steep
  the ginger in
  the soy milk a
  little less, and add
  at least a teaspoon
  of pumpkin pie
  spice. I also think
  I would dust the
  ramekins with
  crushed gingersnaps
  before filling them.

• It’s pleasant, but it doesn’t stick with you. Enjoyable while it lasts, but inconsequential, forgettable even. Still, easy and nice.

• I didn’t rate the recipe b/c I made several changes and it irritates me when people do that and then rate it anyway. I halved the recipe. I used buttermilk instead of soy milk – it of course curdled when heated so I strained off the solids and ginger and added just enough cream to bring the amount of liquid back up to 3/4 cup. I also used a single large souffle dish, decreased the temp to 325F and cooked for about 40min. Delicious!!!! Don’t be afraid to change a few things – it should still work great. Something I going to try next time is use more pumpkin but cook it on the stovetop first & reduce out some of the liquid which I think will increase the pumpkin flavor w/o turning the custard into soup.

• Does anyone know if I might be able to use a large souffle dish in place of the smaller ones?

• Very tasty and light. Added a sprinkle of “pumpkin pie spice” to the mixture, which turned out well. Next time I will add a tad more.

• A wonderful dessert for fall. Souffle was light and delicious with great pumpkin flavor and a hint of ginger. Yum!

• Great new take on traditional pumpkin pie, and with a healthy twist that doesn’t sacrifice flavor! Check out the notes for a flawless culinary experience and get ready to memorize: you’ll definately want to keep this one close at hand for autumn!

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Jeannie notes.. Above is curated for evaluation and recommendation from Epicurious

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Ginger-Pumpkin Soufflé

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