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« Peanut Butter Mousse with Chocolate Pretzel Crumbs
Mini Pumpkin Pie Trifles »

Pumpkin Noodle Kugel

November 17, 2015 by overtimecook 15 Comments

Pumpkin Noodle Kugel is a delicious, easy and freezer-friendly side dish that’s perfect for Thanksgiving or all year round!

pumpkin noodle kugel

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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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pumpkin noodle kugel on Overtime Cook

5.0 from 1 reviews
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Pumpkin Noodle Kugel
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Side Dish
Cuisine: Jewish
Serves: 12 servings
 
Ingredients
  • 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
Instructions
  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.
3.2.2925

Tools Needed for This Recipe: 

Mixing Bowls

9X13 Baking Dish

If you liked this recipe, you’ll also love: 

Sweet Lemon Noodle Kugel

Maple Pumpkin Granola

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

pumpkin noodle kugel2

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Filed Under: Freezer-Friendly, Holiday, Pasta, Rosh Hashanah, Seasonal, Sides, Super-Easy Tagged With: easy recipe, Kugel, pumpkin, recipe, Side Dish, thanksgiving


Comments

  1. Erin @ The Spiffy Cookie says

    November 20, 2015 at 10:51 am

    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.

    Reply
    • overtimecook says

      November 23, 2015 at 9:39 am

      Great minds think alike!

      Reply
  2. shifra says

    December 30, 2015 at 1:42 pm

    can i use pumpkin pie filling for this?

    Reply
    • Bonnie Rubin says

      September 25, 2016 at 8:53 pm

      Is pumpkin puree the same as canned pumpkin? Would this be OK to serve as a side with brisket — or too sweet?

      Reply
      • overtimecook says

        September 27, 2016 at 4:08 pm

        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.

        Reply
  3. shandel strasberg says

    January 20, 2016 at 6:11 pm

    can i use egg noodles instead of fettuccini?

    Reply
    • overtimecook says

      January 20, 2016 at 11:29 pm

      Should be fine!

      Reply
  4. Zahava Roth says

    April 14, 2017 at 5:15 pm

    Made this with spaghetti squash! Love it!

    Reply
  5. Devora Weisswasser says

    September 30, 2020 at 5:22 pm

    can isubstitute something else for bourbon?

    Reply
  6. Johanna Cohen says

    September 19, 2022 at 10:47 pm

    How necessary is the bourbon?

    Reply
    • overtimecook says

      September 19, 2022 at 10:47 pm

      You can skip it if need be.

      Reply
  7. Chantal Modes says

    September 28, 2022 at 10:22 pm

    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.

    Reply
  8. Chantal Modes says

    September 28, 2022 at 10:24 pm

    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?

    Reply
  9. Susan Goldenberg says

    November 29, 2024 at 7:37 am

    Just make this recipe for Thanksgiving and it was a HUGE hit! It is easy and not overly sweet. I am book marking this page and will definitely be making it again!

    Reply

Trackbacks

  1. 7 Kugel Recipes to Enthrall All Tastes | Kosher Like Me says:
    September 23, 2020 at 3:46 pm

    […] Pascal signals autumn with her Pumpkin Noodle Kugel, a dairy free, pumpkin laced, bourbon infused treat that will steer you away from pumpkin pie in a […]

    Reply

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