I first encountered noodle kugel at a Jewish friend’s house, as it is a traditional recipe usually prepared for Jewish holidays. I thought to myself, “Cold noodles for dessert? This is crazy, but I think I like it.”
The dish, as I’ve seen it prepared, is a baked noodle dish, set in a cheesy custard of sorts, seasoned with cinnamon and nutmeg. It’s sinfully delicious, lukewarm or chilled.
I’ve been pro-noodle kugel since day one. I have even attempted to make it at home to minimal avail. Today, I saw someone post a photo of their traditional noodle kugel and my stomach started howling. I thought to myself, again, “Cold noodles for dessert? I should put pumpkin in there!”
I think you will like it.
Pumpkin Noodle Kugel
Prep Time: 15 minutes | Cook Time: 60 minute + cool overnight | Serves 4
- 4 oz. noodles ( flat egg noodle is traditional, but any thin pasta will do)
- 1 cup pumpkin puree
- 1/2 c milk
- 3 eggs
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice
- 1/2 cup grated carrots
- 3 tbs raisins
Cook noodles according to packages, drain and set aside. In a large bowl, combine pumpkin, milk, eggs, sugar, and spices. Mix well. Add in carrots and raisins, stir to combine. Toss in drained pasta, coating well with pumpkin batter. Transfer to a medium baking dish. Cover with aluminum foil. Bake for 30 minutes, then remove foil. Bake uncovered for 30 minutes. Cool completely, served chilled.
One way to describe this dessert is a “pumpkin pie with spaghetti in it.” It’s thick and creamy like a pie, laced with chewy noodles. It is healthier than authentic dairy noodle kugel recipes because there is no fat from cheeses.
The pumpkin does all the work thickening this dessert.
By the way, it’s never too soon to start planning your Thanksgiving dessert menu. This dish bakes well ahead of time and is served chilled, to save room in the oven for turkeys and pies. Consider this recipe for your holiday table!
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