chef Marjorie Druker
For dessert, serve this Thanksgivukkah-themed side dish. The pumpkin custard gives the layers of kugel a rich and creamy flavor.
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.