3 cups milk, 1 cup cornmeal, 6 T. Butter, 2 T. packed light brown sugar, 1 1/4 t. pumpkin pie spice, 1 t. baking powder, 3/4 t. salt, 1 can (15 oz.) solid packed pumpkin, 4 eggs, separated, 1 cup dried cranberries, coarsely chopped (you can substitute 1 cup of any dried fruit).
1. Preheat oven to 350 degrees. Grease 11" x 7" baking pan. Bring milk to a simmer in medium saucepan over medium-high heat. Slowly whisk in cornmeal, stirring until thickened. Remove from heat and stir in butter.
2. Whisk brown sugar, pumpkin pie spice, baking powder and salt to blend. Stir into cornmeal mixture until well blended; cool. Stir in pumpkin, egg yolks and cranberries until well blended.
3. Beat egg whites until stiff peaks form. Fold white into cornmeal mixture in three stags, adding about 1/3 each time. Spoon into prepared pan. Bake 35 minutes or until puffed and golden. Serve warm. Yield: 8 servings.