2 teaspoons cold unsalted butter 1 tablespoon plus 1/4 cup granulated sugar 3/4 cup solid pack pumpkin puree 1/2 cup packed dark brown sugar 1 large egg yolk Dash of ground cardamon 1/4 teaspoon cinnamon 1/4 teaspoon ginger 5 large egg whites 1/4 teaspoon cream of tartar Confectioner’s sugar
Preheat oven to 375 degrees F.
Grease six 6 ounce ramekins with butter. Coat dishes with 1 tablespoon granulated sugar.
In bowl, whisk pumpkin puree, brown sugar, egg yolk, cardamon, cinnamon and ginger.
In another bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup granulated sugar, on high, until stiff peaks form. Fold half of whites into pumkin mixture, then fold in remainder.
Fill ramkins to tops with meringue mixture.
Set on baking sheet and bake 15 minutes until firm around edges. Dust tops with confectioner’s sugar. Serve immediately.