Whisk the cream pumpkin pie spice, cornstarch, 1 tbsp. sugar, and ginger in a sauce pan over medium heat until warm. Add the pumpkin and stir until fully combined. Remove from heat and let cool.
Preheat the oven to 375 degrees.
Beat the egg whites in a large bowl until frothy. Add the lemon juice. Add the 1/2 cup sugar a little at a time beating on high until glossy peaks form.
Fold 1/4 cup of the pumpkin mixture into the egg whites and gently fold. Continue gently folding the pumpkin mixture in until fully combined. It’s ok if there are egg white streaks. The important thing is to not overmix otherwise your souffles will not rise properly.
Spoon the mixture into buttered ramekins. Bake the souffles for 20 minutes on the bottom oven rack until puffed and lightly browned on top. The souffles should have risen above the edge of the ramekins and jiggle only slightly when moved. Sprinkle with powdered sugar and serve immediately. The souffles will deflate the longer they sit out. Serve with caramel pecans drizzled on top.