Pumpkin Spoon Bread

• 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 puree
• 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 350u0b0F. 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 puree.
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 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.

milk, butter, kosher salt, stoneground yellow cornmeal, pumpkin puruee, eggs, fresh chives, thyme, ground cinnamon, cayenne pepper, ground ginger, ground nutmeg

Taken from www.epicurious.com/recipes/food/views/pumpkin-spoon-bread-51198680 (may not work)