Pumpkin Custard Kugel

• 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

1. 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.
2. 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.
3. 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.