We make lots of things from scratch on Thanksgiving, but pumpkin purée isn't one of them.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 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.
Step 2
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.
Step 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 9x5" 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.
Recipe notes
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