Pumpkin Noodle Kugel is a delicious, easy and freezer-friendly side dish that’s perfect for Thanksgiving or all year round!
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Here’s a confession: I’ve been waiting to share this recipe with you for over a year now.
It was well over a year ago that the inspiration struck: Pumpkin Noodle Kugel. Brilliant, right? Everyone loves a good pumpkin recipe, especially with fall here and Thanksgiving around the corner. And who doesn’t love a freezer-friendly, delicious kugel side dish?
Anyway, I made this what feels like a lifetime ago. In my pre-cookbook author days. The recipe needed tweaking, and I shelved the idea until I could get a chance to work on it again. And then I got busy writing a cookbook, and that chance never seemed to materialized.
Fast forward over a year, to the next time pumpkin season hit. I was thinking about new pumpkin recipes, and promptly dusted this idea off, tweaked it, and came up with this winner. To be honest, I’m kind of sad that this recipe didn’t happen a year ago, because it’s so good – I feel like I’ve been depriving you!
But anyway. Let’s not cry over spilled kugel. The recipe is here, and it’s time for you to try it – you’re about to discover your newest favorite!
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- 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
- 1½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1Tablespoon oil
- 1 Tablespoon bourbon
- Preheat oven to 350. Grease a 9x13 pan and set aside.
- 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.
- Pour mixture into prepared pan and set aside.
- Combine all crumb ingredients in a small bowl, stir until all crumbs have been dampened.
- Spread mixture over the prepared noodle mixture in pan.
- Bake at 350 for about an hour, until crumbs are golden and kugel feels firm. Serve hot.
- This kugel freezes nicely. Defrost and reheat - uncovered - before serving.
Tools Needed for This Recipe:
If you liked this recipe, you’ll also love:
Healthy Oatmeal Pumpkin Pancakes
Note: To save on calories and sugar, you can skip the crumb topping and make the kugel without it.
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Thanks for stopping by! I know you’ll love this recipe – make sure to come back for some more incredibly delicious recipes….coming your way soon! -Miriam
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Apparently we were struck by the same lightbulb because I too have had on my to-do list since last fall a pumpkin noodle kugel! A family friend brings the regular version over for Christmas dinner every year and I got it in my head while eating it last year that it would be awesome with pumpkin in it. Here we are a year later and I am getting ready to add it to my list of things to make soon and POOF I see this. I am even more excited to try it now.
Great minds think alike!
can i use pumpkin pie filling for this?
Is pumpkin puree the same as canned pumpkin? Would this be OK to serve as a side with brisket — or too sweet?
Yes, it’s canned pumpkin. Make sure to buy puree not pie filling though.
It’s great as a side for brisket. Sweet, but not too sweet.
can i use egg noodles instead of fettuccini?
Should be fine!
Made this with spaghetti squash! Love it!
can isubstitute something else for bourbon?
How necessary is the bourbon?
You can skip it if need be.
I am really excited to try this. I want to sub corn flake crumbs for graham cracker crumbs
To cut down on the sweetness. Also reminds me of the lukshen kugels of my childhood that were topped w crumbs.
I see u say to to defrost before rewarming. I have never defrosted anything when taking out of the freezer. Doesnt it get soggy that way?