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Gluten-free spoon bread with the flavors of pumpkin pie.

gluten free, pumpkin pie spoon bread

When I got the November issue of Bon Appétit in the mail, there were a bunch of recipes calling my name.

Starting with this one.

I’d never made spoon bread, had never even eaten any, and wasn’t entirely sure what it was. But I knew beyond the shadow of a doubt I would love it. Seriously, how could you NOT love something called spoon bread. It made me think  soft-spongy-pudding, something anyone over the age of zero is attracted to. There’s no yeast and no chemical leaveners, with the only rising coming from warm air trapped in the tiny lacy openings of the whipped egg whites. So it’s kind of like a soufflé, but a little heavier.

The first time I made it was for a dinner party. We’d invited our new neighbors over to talk kitchen designs (they’re both architects and our kitchen and eating area aka dining room needs serious help) and took a chance the recipe would work out. It was a solid hit. Then I tweaked it just a bit by adding some applesauce and took it to a pot luck. I’m making it again this week, and plan to serve it to friends coming to dinner in a couple of weeks (consider yourself warned, Lynda!). I’ve been spoon bread deprived, and need to make up for all those lost years of not having any.

And if you haven’t done so yet, please check out my poll on how much time you typically dedicate to making dinner on weeknight evenings!

(Gluten-Free) Pumpkin Pie Spoon Bread

     by Susan Pridmore (adapted from Bon Appétit)

     Serves 6

       Prep Time: 15 minutes

       Cook Time: 45 minutes

Ingredients 

  • 2 1/2 cups low-fat milk
  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons kosher salt
  • 1 cup corn flour
  • 3/4 cup pure pumpkin purée
  • 1/4 cup applesauce
  • 3 large eggs, separated
  • 1 tablespoon finely chopped chives
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Instructions

Preheat the oven to 350˚F. Butter a 9″ X 5″ loaf pan.

Bring the milk, butter, and salt to a simmer in a medium saucepan over medium heat. As soon as the liquid comes to a simmer, whisk in the corn flour. As it thickens, remove it from the heat. This should take about two minutes. Continue whisking and add the pumpkin purée and apple sauce. Cool slightly.

In a large bowl, whisk together the egg yolks, chives, and spices together.

Using an electric mixer, whip the egg whites until soft peaks form.

Whisk the corn flour into the egg yolks. Fold in the egg whites in thirds.

Scrape the batter into the loaf pan. Bake until the spoon bread is set and begins to pull away from the sides of the pan, about 40 minutes.

Let cool slightly before serving. It will continue to set up as it cools.

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17 Responses to “(Gluten-Free) Pumpkin Pie Spoon Bread” Subscribe

  1. Erika December 3, 2013 at 7:44 am #

    Oh YES! I’ve been eyeing Smitten Kitchen’s corn spoonbread for the longest time, but pumpkin sounds fabulous too. I’m a little scared to make my first loaf (do you call it a loaf?) because I think I’m going to be OBSESSED. This looks and sounds so good!!
    Erika recently posted..{leftover} Cranberry Chocolate Breakfast Cake (vegan)My Profile

  2. lizthechef December 3, 2013 at 7:54 am #

    I have never made spoonbread either, Susan, and I love how you have lightened and tweaked this recipe.
    lizthechef recently posted..Purple Sweet Potato Casserole with Praline ToppingMy Profile

    • The Wimpy Vegetarian December 8, 2013 at 8:22 pm #

      I love that I’m not the only one who hadn’t tried spoon bread. I’ve wanted to try it ever since I saw it a few years ago on Food52. It’s so addictive. Lynda is coming to dinner next weekend and I’m making it again.
      The Wimpy Vegetarian recently posted..(Gluten-Free) Pumpkin Pie Spoon BreadMy Profile

  3. apuginthekitchen December 3, 2013 at 2:14 pm #

    I have to confess I have never made or eaten spoon bread but this really does sound delicious. What is the consistency, like a pudding? It really sounds amazing,
    apuginthekitchen recently posted..Thanksgiving Pies And The WineMy Profile

  4. Hannah December 3, 2013 at 3:01 pm #

    I marked this pumpkin spoon bread to try when I got my issue, as well, so now I’m really going to do it. Thank you for the inspiration! I have never eaten spoon bread before either and I can’t wait. Truly sounds divine!
    Hannah recently posted..Cheese Crackers with Almond FlourMy Profile

  5. Viviane Bauquet Farre - Food and Style December 11, 2013 at 12:50 pm #

    I agree completely, Susan — just the term “spoon bread” should make anyone want to try it. And yours looks wonderful!
    Viviane Bauquet Farre – Food and Style recently posted..Roasted butternut squash tart with Taleggio and walnutsMy Profile

  6. Jane, The Heritage Cook December 11, 2013 at 10:14 pm #

    I love the idea of combining cornflour with pumpkin and traditional pie seasonings. This sounds like a winner to me and I think it may just make an appearance at our Christmas table. Thanks for sharing!!

  7. The Squishy Monster December 12, 2013 at 9:43 am #

    Just love that texture and what a bounty of spices!
    The Squishy Monster recently posted..Loving LatelyMy Profile

  8. Shelby | Diabetic Foodie December 13, 2013 at 8:37 am #

    Oh how I love spoonbread, but I’ve never tried it with pumpkin! I’m trying to stay away from dairy – do you think substituting EVOO or coconut oil for the butter would work?
    Shelby | Diabetic Foodie recently posted..Olive Oil Cookies with Rosemary and Red WineMy Profile

  9. Jackie December 21, 2013 at 2:40 am #

    Never had/eaten spoon bread before, but I love your recipe. From the picture it looks delicious.

    I also love the texture. Thanks for the recipe.

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