Whisk together full-fat coconut milk, arrowroot powder, spices, and honey in a small heavy saucepan. Bring to a boil over medium heat, simmer and whisk for a few minutes.
Remove from heat and whisk in pumpkin.
Pour into a bowl and allow to cool.
Preheat oven to 400°F
Grease ramekins with coconut oil and coat with sugar and set aside.
In a separate, very clean bowl (use lemon juice to clean the bowl) beat egg whites, adding salt in small amounts and remaining 3/4 cup granulated sugar until egg whites hold stiff peaks.
Gently fold one-third of whites into cooled pumpkin mixture, then fold in remaining whites thoroughly.
Fill soufflé batter into greased, sugar-coated ramekins. Place full ramekins in shallow baking pan. Fill the baking pan with one half-inch to one inch of boiled water.
Bake soufflés until puffed and golden up to 20 minutes.
Serve immediately with powdered sugar, whipped cream or vanilla gelato.