This delicious gluten-free pumpkin spoon bread recipe is perfect for adding a touch of autumn to your meal. Although it is more involved than most recipes I post, the extra effort is worth it.
- 2 tablespoons butter, plus more for greasing the pan
- 2 cups low-fat milk
- 3/4 cup gluten-free yellow cornmeal
- 1 cup canned pumpkin puree (Don’t be like me and misread that as 1 CAN.)
- 3 tablespoons maple syrup
- 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs, separated
Preheat the oven to 375 degrees F with the rack in the middle.
Lightly coat a 2-quart high-sided baking dish with butter.
In a medium saucepan over medium-high heat, combine the milk and butter. Bring to a simmer, then reduce the heat to medium and stirring all the while, gradually whisk in the cornmeal. If you don’t add the cornmeal gradually, you’ll end up with lumpy batter.
Simmer, stirring frequently with a whisk, until the mixture thickens. About 2 minutes.
Remove from the heat and stir in the pumpkin, maple syrup, thyme, salt, cinnamon, ginger, and nutmeg.
Let the mixture cool for 15 minutes.
Whisk the egg yolks into the cornmeal mixture until incorporated.
Using a mixer, beat the egg whites until soft peaks form. 1 to 2 minutes. Fold the egg whites into the pumpkin mixture until just incorporated, then pour the mixture into the prepared dish.
Bake until golden brown on top and set in the middle. 40-45 minutes.
Let rest for 5 minutes before serving.
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