We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.
Recipe information
Yield
8 Servings
Ingredients
2½
½
2
1
1
3
1
½
½
¼
¼
¼
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. 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 purée.
Step 2
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.
Step 3
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of egg whites into batter, then gently fold in remaining egg whites. Pour 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.