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 purée', '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']
Preheat oven to 350°F. 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 purée.
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.
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.
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