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Pumpkin Spoon Bread

Pumpkin Spoon Bread
Photo by Tom McCorkle and food styling by Lisa Cherkasky for The Washington Post


This souffle like pumpkin spoon bread is resplendent with autumnal color and flavor, proving how pumpkin puree can bring so much more to the table than pie. Both elegant and homey, it can be served as a vegetarian main or as a side with roasted meat or poultry


Pumpkin Spoon Bread



2 tablespoons (28 grams) unsalted butter, plus more for the pan
2 cups (480 milliliters) low-fat milk
3/4 cup (110 grams) yellow cornmeal
1 cup (280 grams) canned pumpkin puree
3 tablespoons maple syrup
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon kosher 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 with the rack in the middle. Lightly coat a 2-quart high-sided baking dish, such as a souffle 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. Simmer, stirring frequently with a whisk, until the mixture thickens, about 2 minutes. Remove from the heat and stir in the pumpkin puree, 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.

In a stand mixer, or using a handheld electric 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 to 45 minutes. Let rest for 5 minutes before serving.

Makes 6 servings

Per serving: Calories 220; Total Fat 8g; (Sat Fat 3g); Protein 8g; Carb 29g; Fiber g; Cholesterol 125mg; Sodium 220mg; Total Sugar 10g (including 7 g added sugar)

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