Prepare the Soufflé

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease six ramekins with butter and dust with sugar to prevent sticking.
2. Mix Ingredients: In a large bowl, combine the pumpkin puree, egg yolks, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
3. Whip Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pumpkin mixture until just combined, being careful not to deflate the mixture.
4. Fill Ramekins: Pour the soufflé mixture into the prepared ramekins, filling each about three-quarters full.

Prepare the Butter Pecans

1. Toast Pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans, brown sugar, and a pinch of salt. Stir continuously for about 5 minutes until the pecans are toasted and caramelized. Remove from heat and let cool slightly.

Bake the Soufflés

1. Add Toppings: Sprinkle the toasted pecans over the top of the soufflé mixture in each ramekin.
2. Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until puffed and golden on top.
3. Cool Slightly: Remove the soufflés from the oven and let them cool for a few minutes before serving.