Recipe: Pumpkin Custard Kugel


Pumpkin Custard Kugel



1 pound of cooked wide egg noodles (slightly undercook noodles by 2 minutes)
1 stick of butter
16 oz. of cream cheese
1 pint of sour cream
1 15-oz. can of pumpkin purée
8 extra-large or jumbo eggs
1 3/4 cups of sugar
1 tablespoon of pure vanilla extract
1 quart of whole milk
1/2 cup molasses
1 teaspoon of salt
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon allspice

For topping:
3/4 cup of chopped pecans
1 tablespoon of cinnamon
2 tablespoons sugar


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 one 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 pre-heated oven for one 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.

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