Easy Pumpkin Kugel

Leah Gottheim Leah Gottheim
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Tired of potato kugel? Make this kid-favorite pumpkin kugel! Inspired by Rivky Kleiman’s recipe for butternut squash pie, I adapted the recipe to use canned pumpkin, making the recipe a lot quicker and easier to make. This is a favorite in my house I make almost every week for Shabbos, but you could also make it for Rosh Hashanah to represent the squash siman (symbolic Rosh Hashanah food). It’s basically a pumpkin pie without a crust, but calling it a kugel makes it an acceptable side dish in my opinion. When I serve it to company, it is often a hit with even the pickiest kids.

50m 6
Easy Vegetarian Pescatarian Gluten Free Parve

Contains: Egg, Tree nuts

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Add eggs and beat slightly with a fork to make sure they are well mixed.

  3. Add the rest of the ingredients and mix well.

  4. Pour into a 9×13 pan and bake for 40 minutes. (You can also use a toaster oven. If you do, bake for only 30 minutes as it usually bakes faster.)

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3 Comments

necha Rosenberg •

I’m wondering if the measurements on the recipe are correct. The batter fit into a 6” round pan, baked additional 10 minutes and still very moist, it’s like a creamy texture. Taste is delicious, I would make it again if I have the corrections.

chevy •

What size can of pumpkin?

Raquel Malul Kosher.com Team •
Reply to chevy

15 oz can

ra ja •

Looks great!! Does this freeze well?

Raquel Malul Kosher.com Team •
Reply to ra ja

Yes!