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.
- Cook Time
- Prep Time
- 15 ServingsServings
- 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
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 9x13 inch pan. Sprinkle with ground cinnamon.
Bake at 350 degrees for 45 minutes or until firm. Cut into squares and serve.