Pumpkin Pie Crunch Kugel
To commemorate the once in a lifetime event of Thanksgiving Day (11-28-13) falling during Chanukah, I thought for weeks about how to create the perfect harmony between the traditional foods and flavors of both holidays. Since pumpkin pie commonly graces Thanksgiving tables and kugels are always a popular Hanukkah treat, I thought why not create a kugel with the intoxicating aroma and taste of pumpkin pie? I hope you enjoy my “Thanksgivukkah” experiment!
Recipe Inspired by:
Chosen Eats: Thanksgivukkah Recipe-Pumpkin Kugel (Mari Levine 11-14-13)
Thanksgivukkah Watch: Pumpkin Custard Kugel (Scott Kearnan 10-28-13)
Recipe Inspired by:
Chosen Eats: Thanksgivukkah Recipe-Pumpkin Kugel (Mari Levine 11-14-13)
Thanksgivukkah Watch: Pumpkin Custard Kugel (Scott Kearnan 10-28-13)
Servings: 18 to 24
Ingredients
Topping
- 1 1/3 cups Nutty Crunchy Crumble see MPM Mini-Bites
(Or 1 1/3 cups chopped pecans tossed with 1 tablespoon brown sugar + 1/2 teaspoon cinnamon)
Spices
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Kugel
- 12 ounces medium or wide egg noodles
- 4 tablespoons butter 1/2 stick
- 16 ounces cream cheese softened
- 6 large eggs
- 3/4 cup sugar
- 1/3 cup brown sugar
- 16 ounces plain cottage cheese can use reduced-fat
- 8 ounces plain Greek yogurt or sour cream can use reduced-fat
- 1 15 ounce can 100% pumpkin puree (not pumpkin pie mix)
- 1/4 cup molasses
- 2 teaspoons pure vanilla extract
Instructions
Topping:
- Prepare Nutty Crunchy Crumble. (Or follow directions for alternative topping above.)
Spices:
- Combine in a small bowl. Set aside.
Kugel:
- Preheat oven to 350 degrees F.
- Cook noodles in boiling salted water for 8 minutes (or until almost done); drain well.
- Place butter in a 9 x 13-inch baking dish; melt in oven. (watch carefully so not to burn) Remove baking dish from oven; stir in noodles, coating with butter.
- Using an electric mixer on medium-high speed, beat cream cheese for about 2 minutes or until smooth.
- Add eggs one at a time, beating each till combined. Add both sugars, cottage cheese, Greek yogurt (or sour cream), pumpkin, molasses, vanilla and spices .
- Beat at medium speed for about 4 minutes or until creamy. (Mixture may also be combined until smooth in a large blender.)
- Fold egg mixture into noodles, combining well.
- Sprinkle topping of your choice evenly over kugel.
- Cover pan with foil. Bake for 50 to 60 minutes or until sides are almost solid, (Center will still be somewhat liquid.
- Uncover; bake for an additional 10 to 15 minutes or until a tester inserted into center comes out almost clean.
- Serve warm or cold. If serving warm, allow to cool for 15 minutes before cutting. If serving cold, cool kugel completely; refrigerate, covered at least 8 hours or overnight. (nuts in the topping will soften, becoming more chewy then crunchy)
Notes
Make Ahead and Serving Tips: kugel may be stored covered in the refrigerator for up to 4 days. Delicious served cold or reheat, loosely covered at 300 degrees F for about 15 minutes or until warmed through. May also be frozen for up to 4 months.
Nutty Crunchy Crumble is my “go-to” topping for baked fruit desserts, roasted winter squash and even ice cream and oatmeal. It’s also wonderful as a healthy nibble! If you don’t have the time to prepare it, simply use the alternative topping included above.
This kugel is delicious served on its own or topped with sour cream, plain Greek yogurt or Homemade Labneh.
Can you use healthier ingredients? Absolutely. If you prefer, you may use reduced-fat cream cheese, cottage cheese and Greek yogurt or sour cream. I often swap cane sugar for coconut palm sugar in sweet dishes, but have not yet tried it in this recipe.
