Gluten-free Pumpkin Spoon Bread Recipe

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.


I wish you well.


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Gluten-free Pumpkin Biscuit Recipe

by Sandy Kirby Quandt

This delicious pumpkin biscuit recipe is courtesy of Blind Pig and the Acorn. I used gluten-free flour to adapt it for those of us who are gluten intolerant. They are easy to make and tasty served anytime.

• 2 cup Gluten-free plain flour (I used Krusteaz)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• one pinch ground cloves
• 4 tablespoon butter
• 1/3 cup pumpkin
• 6 tablespoon honey
• 3/4 cup buttermilk (If you don’t have buttermilk you can make your own by adding 1 tablespoon of either lemon juice or vinegar to 1 cup regular milk. Let sit five minutes, and you have buttermilk.)

Combine flour, salt, baking powder, cinnamon, ginger, and cloves in a mixing bowl.

Cut butter into flour mixture until it resembles coarse crumbs.


Combine pumpkin, honey, and buttermilk in another bowl; mix well. Separate 1/4 cup of this mixture and set to the side.

Stir pumpkin mixture into flour mixture until a soft dough forms. If the dough is too dry you can add some, or all, of the reserved 1/4 cup pumpkin mixture. I needed to add just a small amount of the reserve mixture.


Turn dough out onto a well floured surface and knead gently. Dough will be sticky-just continue to add flour as needed as you work the dough.


Press dough out into a rectangle and fold it over itself. Turn clockwise and do again.


Pat dough out and using a floured biscuit cutter, cut out biscuits and place on a greased cookie sheet.


Bake at 425° for 10 to 13 minutes. These biscuits are thinner than regular biscuits, so check to make sure they don’t burn.


Serve while warm with butter and honey. Although they end up looking like over-sized cookies, don’t be fooled. These biscuits are not overly sweet, so add lots of honey. 😉


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I wish you well.


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