Pumpkin Noodle Kugel
Recipe type: Side Dish
Cuisine: Jewish
Serves: 12 servings
  • 1 12-oz package fettuccine, cooked according to package instructions
  • 4 eggs
  • ¾ cup pumpkin puree
  • ½ cup maple syrup or honey
  • 2 Tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • pinch cloves
Crumb Topping
  • 1½ cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1Tablespoon oil
  • 1 Tablespoon bourbon
  1. Preheat oven to 350. Grease a 9x13 pan and set aside.
  2. In a large bowl, combine cooked fettuccini, eggs, pumpkin puree, maple syrup, bourbon, vanilla, cinnamon, ginger, and cloves. Stir mixture until everything is evenly distributed.
  3. Pour mixture into prepared pan and set aside.
Prepare crumbs:
  1. Combine all crumb ingredients in a small bowl, stir until all crumbs have been dampened.
  2. Spread mixture over the prepared noodle mixture in pan.
  3. Bake at 350 for about an hour, until crumbs are golden and kugel feels firm. Serve hot.
Plan ahead:
  1. This kugel freezes nicely. Defrost and reheat - uncovered - before serving.
Recipe by Overtime Cook at http://overtimecook.com/2015/11/17/pumpkin-noodle-kugel/