Pumpkin Carrot Pudding Kugel
Indulge in the comforting flavors of autumn with this Pumpkin Carrot Pudding Kugel, a unique twist on the classic noodle kugel. This dish combines tender egg noodles with a luscious blend of creamy pumpkin puree, finely grated carrots, and warm spices like cinnamon and nutmeg, creating a harmonious balance of sweet and savory. A crunchy breadcrumb topping, made with buttery panko and a hint of brown sugar, adds irresistible texture to every bite. Perfect for holiday gatherings or cozy family dinners, this kugel can be served warm or at room temperature, making it an easy yet impressive addition to your table. With wholesome ingredients like unsweetened pumpkin and carrots, plus the option to include raisins for a chewy touch, this recipe is a delicious way to celebrate seasonal flavors. Ready in just over an hour, this crowd-pleaser is sure to become a go-to favorite for festive occasions.
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Recipe Information
Ingredients
- 8 ounces Wide egg noodles
- 1.5 cups Pumpkin puree (unsweetened)
- 1.5 cups Carrots, finely grated
- 4 Large eggs
- 1 cup Whole milk
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Raisins (optional)
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Brown sugar
- 2 tablespoons Unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring a pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain the noodles and set aside to cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, grated carrots, eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
Fold the cooked noodles and optional raisins into the pumpkin-carrot mixture, ensuring everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix together the panko breadcrumbs, brown sugar, and 2 tablespoons of melted butter until crumbly.
Sprinkle the breadcrumb topping evenly over the kugel mixture.
Bake in the preheated oven for 50–60 minutes, or until the kugel is set in the center and the topping is golden brown.
Remove from the oven and let the kugel cool for 10–15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 40.1 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
