Emile Henry Pumpkin Soufflé Recipe in partnership with Fashion Tales – Emile Henry USA

Ingredients

• 1 - 14.5 to 15 Oz. (400 to 425g) can pumpkin purée
• 1 ⁄ 8 teaspoon nutmeg, (freshly grated)
• 1 teaspoon ground cinnamon
• 1 ⁄ 2 teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 1 ⁄ 2 cup (115g) plain yoghurt
• 4 tablespoons unsalted butter, (melted)
• 2 large eggs
• 1 large egg white
• 1 ⁄ 8 teaspoon cream of tartar
• 6 tablespoons real maple syrup
• 1 ⁄ 2 cup plain (all-purpose) flour
• 1 ⁄ 4 teaspoon kosher salt
• 1 ⁄ 2 c up dark brown sugar, (packed)
• 4 tablespoons real maple syrup
• 6 tablespoons unsalted butter, (slightly chilled)
• 1 cup pecan halves, (chopped)