Pumpkin Spoon Bread

This soufflé-like dish is resplendent with autumnal color and flavor, proving how pumpkin purée 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.

2 tablespoons unsalted butter, plus more for the pan

2 cups low-fat milk

¾ cup yellow cornmeal

1 cup canned pumpkin purée

3 tablespoons maple syrup

2 teaspoons chopped fresh thyme leaves

¾ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

3 large eggs, separated

Instructions: Preheat the oven to 375 degrees with the rack in the middle. Lightly coat a 2-quart high-sided baking dish, such as a soufflé 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 purée, 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.

Nutrition per serving:

Calories: 220; Total Fat: 8 g; Saturated Fat: 5 g; Cholesterol: 125 mg; Sodium: 220 mg; Carbohydrates: 29 g; Dietary Fiber: 2 g; Sugars: 10 g; Protein: 8 g.