Serves 10

• 1 1/4 cups sugar
• 1/4 cup unsalted butter, softened
• 6 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon EACH ground: cinnamon, cloves, nutmeg
• 2 cups pureed cooked fresh or solid-pack pumpkin
• 1/3 cup bourbon
• 1/2 teaspoon grated lemon zest
• 1/2 cup finely chopped pecans
• 1 cup whipping (heavy) cream
• Garnish: pecan halves, softly whipped cream

1. Heat oven to 350 degrees. Generously butter a 2-quart soufflé or baking dish. Sprinkle dish with sugar, invert dish and tap out excess sugar.
2. Beat sugar and butter in large bowl of electric mixer. Add eggs, one at a time, beating well after each addition. Beat in salt and spices. Add pumpkin, bourbon and lemon zest. Beat until smooth. Stir in chopped pecans by hand.
3. Beat 1 cup whipping cream to soft peaks in small bowl of an electric mixer. Fold into pumpkin mixture; do not overmix.
4. Transfer to prepared dish. Bake until fork inserted in center comes out clean, about 35 minutes. Cool on wire rack. Top with pecan halves. Serve warm topped with whipped cream.