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Easy and Delicious Pumpkin Kugel


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Easy and Delicious Pumpkin Kugel


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Easy and Delicious Pumpkin Kugel

This pumpkin kugel is so easy to make, and is perfect for Shabbat or the fall holidays. My guests always ask for the recipe because it tastes so good. This recipe doesn't use any oil or margarine, so it's low fat in addition to being delicious.


  • Prep Time : 10 minutes min
  • Cook Time : 45 minutes min
  • Ready Time : 55 min


15 Servings


  • 1 29 oz cans cooked pumpkin e.g., Libby's brand large can - NOT pumpkin pie filling
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1-1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs
  • 1/2 cup soy milk or non-dairy creamer
  • dash ground cinnamon


Beat together in a large mixing bowl pumpkin, white and brown sugar, flour, salt and baking powder.

In a separate bowl, beat the eggs and soy milk (or non-dairy creamer) together. Fold egg-milk mixture into the pumpkin mixture and blend thoroughly.

Pour into a greased 9×13 inch pan. Sprinkle with ground cinnamon.

Bake at 350 degrees for 45 minutes or until firm. Cut into squares and serve.




14 Responses to Easy and Delicious Pumpkin Kugel

  1. avatar says: Irinka

    Where are the noodles?

    • avatar says: Laurie

      Not all kugels have noodles in them. Notice the 1.5 cups of flour in the recipe, that provides structure for this kugel in lieu of noodles.;)

  2. So delicious and so easy to make! Perfect for Rosh Hashanah! Thank you for the inspiration!
    Best wishes,
    The Brill-Silvermans

    • avatar says: Nedra

      So glad you liked it, Leslie! L’shana tova!

  3. How would I use fresh pumpkin in this recipe?

    Thanks – and have a meaningful, but not difficult, fast. Shana Tova.

    • avatar says: Nedra

      I’ve only ever used the canned pumpkin because it’s so convenient but I think if you cooked and mashed the equivalent of 29 oz of pumpkin (and drained as much of the water off as possible before mixing it in), it should work fine.

      Shana tova and g’mar chatima tova!

  4. avatar says: EK

    Can you use almond milk?

    • avatar says: Nedra

      I would think so, but am not sure. It may not be as thick as the soymilk, so perhaps use a little less of it. If you try it, please come back here and let me know how it goes.

  5. avatar says: Irene

    Can this recipe be halved without changing the outcome

    • avatar says: Nedra

      Irene, the recipe I originally adapted this from used a smaller size can of pumpkin and I had adjusted the ingredients from that, so yes it should be fine if you halve it and use a smaller pan. I’ve played around with different combinations of amounts of eggs and flour, and it comes out well no matter what I’ve done to it.

      • avatar says: miesirene

        Thanks for the quick reply. I will be playing with the recipe as,well, I have a Paleo Diet follower,coming for Thanksgiving

  6. avatar says: miesirene

    Can this recipe be halved without changing the consistency of the kugel

  7. Can the pumpkin kugel be made with matzo meal instead of flour for Passover?

    • avatar says: Nedra

      Glenda, I haven’t tried adapting it for Pesach. I think potato starch would be a better bet than matzah meal because it will be smoother. I have another recipe I make on Pesach for a similar kugel with butternut squash and it uses potato starch. I’m not sure of the substitution amounts, though.

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