Pumpkin Custard Kugel

Pumpkin Custard Kugel
chef Marjorie Druker

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

8
Servings
801
Calories Per Serving
Deliver Ingredients

Ingredients

For the kugel

  • 1 Pound cooked wide egg noodles, slightly undercooked by 2 minutes
  • 8 Teaspoons butter
  • 16 Ounces cream cheese
  • 2 Cups sour cream
  • One 15-ounce can pumpkin purée
  • 8 extra-large eggs
  • 1 3/4 Cup sugar
  • 1 Tablespoon pure vanilla extract
  • 4 Cups whole milk
  • 1/2 Cup molasses
  • 1 Teaspoon salt
  • 1 Teaspoon nutmeg
  • 1/2 Teaspoon ground cloves
  • 1 Teaspoon allspice

For the custard

  • 3/4 Cups chopped pecans
  • 2 Tablespoons sugar
  • 1 Tablespoon cinnamon

Directions

For the kugel

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.

For the custard

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.

Nutritional Facts

Total Fat
48g
69%
Sugar
22g
24%
Saturated Fat
21g
88%
Cholesterol
119mg
40%
Carbohydrate, by difference
75g
58%
Protein
18g
39%
Vitamin A, RAE
306µg
44%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
255mg
26%
Choline, total
52mg
12%
Fiber, total dietary
8g
32%
Fluoride, F
2µg
0%
Folate, total
47µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
287mg
41%
Riboflavin
1mg
91%
Selenium, Se
28µg
51%
Sodium, Na
701mg
47%
Vitamin D (D2 + D3)
2µg
13%
Water
206g
8%
Zinc, Zn
3mg
38%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.