Preheat your oven to 375°F (190°C) and prepare four ramekins by greasing with melted butter and coating with fine sugar.

Separate the eggs, placing the yolks in one bowl and whites in another. Whisk the yolks with cornstarch until smooth.

In a medium saucepan, combine pumpkin puree, milk, brown sugar, spices, and a pinch of salt. Heat over medium until it simmers gently.

Gradually add a small amount of the warm pumpkin mixture into the egg yolks while whisking, then whisk the combined mixture back into the saucepan.

Beat the egg whites with a mixer until medium-firm peaks form. Gradually add in fine sugar and beat until stiff peaks are achieved.

Gently fold a third of the whipped egg whites into the pumpkin mixture, then gradually fold in the remaining whites until no streaks remain.

Divide the batter among the ramekins, filling three-quarters full, and smooth the tops.

Bake for 15 minutes until puffed and golden. Avoid opening the oven for the first 12 minutes.