This pumpkin kugel is so easy to make, and is perfect for Shabbat or the fall holidays. My guests always ask for the recipe because it tastes so good. This recipe doesn’t use any oil or margarine, so it’s low fat in addition to being delicious.
Easy Pumpkin Kugel
Servings
15 Servings
Ingredients
- 1 29 oz can cooked pumpkin e.g. Libby’s brand large can – NOT pumpkin pie filling
- 1 cup white sugar
- 1/2 cup brown sugar
- 1-1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 4 eggs
- 1/2 cup soy milk or non-dairy creamer
- dash ground cinnamon
Instructions
- Beat together in a large mixing bowl pumpkin, white and brown sugar, flour, salt and baking powder.
- In a separate bowl, beat the eggs and soy milk (or non-dairy creamer) together. Fold egg-milk mixture into the pumpkin mixture and blend thoroughly.
- Pour into a greased 9×13 inch pan. Sprinkle with ground cinnamon.
- Bake at 350 degrees for 45 minutes or until firm. Cut into squares and serve.
Yes the inside is expected to be sort of mushy, like a sweet potato casserole.
I halved the recipe. The taste was delicious, but the inside was too mushy after 45 minutes in the oven. When I left it in longer, the top hardened but the inside was the same. Should it be firmer or this okay to eat? Was there not enough flour?
Yes it should freeze well
Thank u!
Can you make ahead and freeze? Looks delicious!
You can, but it will affect a the flavor a bit.
Can you use water instead of soy and other pareve milks?
This is delicious! A holiday staple in my house
Glenda, I haven’t tried adapting it for Pesach. I think potato starch would be a better bet than matzah meal because it will be smoother. I have another recipe I make on Pesach for a similar kugel with butternut squash and it uses potato starch. I’m not sure of the substitution amounts, though.
Can the pumpkin kugel be made with matzo meal instead of flour for Passover?
Irene, the recipe I originally adapted this from used a smaller size can of pumpkin and I had adjusted the ingredients from that, so yes it should be fine if you halve it and use a smaller pan. I’ve played around with different combinations of amounts of eggs and flour, and it comes out well no matter what I’ve done to it.
Thanks for the quick reply. I will be playing with the recipe as,well, I have a Paleo Diet follower,coming for Thanksgiving
Can this recipe be halved without changing the consistency of the kugel
Can this recipe be halved without changing the outcome
I would think so, but am not sure. It may not be as thick as the soymilk, so perhaps use a little less of it. If you try it, please come back here and let me know how it goes.
Can you use almond milk?
I’ve only ever used the canned pumpkin because it’s so convenient but I think if you cooked and mashed the equivalent of 29 oz of pumpkin (and drained as much of the water off as possible before mixing it in), it should work fine.
Shana tova and g’mar chatima tova!
How would I use fresh pumpkin in this recipe?
Thanks – and have a meaningful, but not difficult, fast. Shana Tova.
So glad you liked it, Leslie! L’shana tova!
So delicious and so easy to make! Perfect for Rosh Hashanah! Thank you for the inspiration!
Best wishes,
The Brill-Silvermans
Not all kugels have noodles in them. Notice the 1.5 cups of flour in the recipe, that provides structure for this kugel in lieu of noodles.;)
Where are the noodles?