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.
Times
- Prep Time : 10 minutes min
- Cook Time : 45 minutes min
- Ready Time : 55 min
Servings
Ingredients
- 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
Directions
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.
Posted in
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Pareve , Dinner, Kugel Recipes, Side Dish, Vegetable Side , Shabbat, Sukkot, Thanksgiving , 15-minute Prep , Ashkenazi, Jewish , Cooking for a Crowd , Low Fat, Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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