Make the sauce first, if using…(you can reheat just before serving)

1. Place sugar and 1 tablespoon of water in small, heavy bottomed saucepan over medium heat, stirring until the sugar is completely dissolved.
2. Boil without stirring, swirling the pan as sugar mixture begins to caramelize, making sure it colors evenly. When the mixture turns amber, remove the pan from the heat.
3. Off the heat, stir 1/8 cup of water, bourbon, molasses, butter, and salt to the pan. (Don’t panic if crystals or even a ball of caramel form at this point!)
4. Reheat sauce over low heat and simmer, dissolving any sugary crystals.

Next, make the souffle.

1. Place the milk, cornstarch, and 2 tsp sugar in a small, heavy bottomed saucepan over medium heat.  Whisk and bring to a boil, then whisk while boiling for another two minutes, until the texture is thick, like a roux.
2. Remove pan from heat. Stir in pumpkin and spices. Place mixture in a medium sized mixing bowl and allow it to cool to room temperature.
3. While souffle batter is cooling, preheat oven to 400 and place a rack in the lower third of oven. (Make sure upper racks are well away from the lower one.)
4. Use an electric mixer to beat egg white and salt together until soft peaks form. Add the 6 tablespoons of sugar, a little at a time, and beat on high speed until the mixture is glossy and fairly stiff.
5. Gently fold approximately one third of the egg whites into the pumpkin batter to lighten.  Add remaining egg whites to bowl, folding gently until the color is fairly even and the batter is well incorporated with the egg whites.
6. Spoon souffle batter into prepared ramekins, filling them very full and mounding the mixture.
7. Place ramekins of a rimmed baking sheet and bake in preheated oven for 18 to 20 minutes.  Dust souffles with powdered sugar. Serve immediately with Bourbon Molasses Sauce or whipped cream.