Pumpkin Spoon Bread Recipe

  • 2 1/2 cups whole milk
  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1 cup stone-ground yellow cornmeal
  • 1 cup canned pure pumpkin purée
  • 3 large eggs, separated
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  1. Preheat oven to 350°F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin purée.
  2. Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.
  3. Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9×5″ loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.