Pumpkin Custard Kugel
Pumpkin Custard Kugel
For dessert, serve this Thanksgivukkah-themed side dish. The pumpkin custard gives the layers of kugel a rich and creamy flavor.
Servings
8
Ingredients
- 1 pound cooked wide egg noodles, slightly undercooked by 2 minutes
- 8 teaspoon butter
- 16 ounce cream cheese
- 2 cup sour cream
- one 15-ounce can pumpkin purée
- 8 extra-large eggs
- 1 3/4 cup sugar
- 1 tablespoon pure vanilla extract
- 4 cup whole milk
- 1/2 cup molasses
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon allspice
- 3/4 cup chopped pecans
- 2 tablespoon sugar
- 1 tablespoon cinnamon
Directions
- In a mixing bowl whip together the butter and cream cheese. Add the sour cream, pumpkin purée, and sugar and mix again.
- Add the eggs 1 at a time, beating a little after each one. Add the milk, salt, molasses, nutmeg, ground cloves, and allspice and mix to incorporate the custard.
- Place the cooked noodles in a large mixing bowl.
- Pour the custard over the noodles and mix well. Pour into a large baking dish that has been generously buttered. Place this dish in an even larger roasting pan and add water so that you create a water bath for the pudding.
- Add enough water so that it comes halfway up to the pan of kugel.
- Sprinkle with the pecan and cinnamon topping and place in a 350 degree preheated oven for 1 hour uncovered. Remove from the oven and let rest a day before serving.
- Cut into pieces and warm up in a 350-degree oven for 15-20 minutes before serving.