Prepare the souffle molds by greasing with butter and dusting with sugar.

Refrigerate the prepared ramekins.

In a saucepan, reduce maple syrup to 140F.

Cool syrup and add pumpkin puree, half-and-half, and spices.

Heat the pumpkin mixture until incorporated.

Separate eggs, reserving whites and yolks.

Whisk yolks with warm pumpkin mixture and flour until smooth.

Incorporate the yolk mixture into the remaining pumpkin mixture.

Bring custard to a boil, then stir in butter and cool.

Make meringue by whisking egg whites with cream of tartar.

Gradually add sugar syrup (248F) to egg whites.

Whip meringue until stiff and cool.

Whisk remaining egg yolks into pumpkin pastry cream.

Fold meringue into pastry cream.

Fill prepared ramekins with mousse.

Flatten tops and clean ramekin sides.

Bake at 375F until risen (9-20 minutes, depending on oven type).

Serve immediately with suggested accompaniments.