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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
Tired of potato kugel? Make this kid-favorite pumpkin kugel! Inspired by Rivky Kleiman’s recipe for butternut squash pie, I adapted the recipe to use canned pumpkin, making the recipe a lot quicker and easier to make. This is a favorite in my house I make almost every week for Shabbos, but you could also make it for Rosh Hashanah to represent the squash siman (symbolic Rosh Hashanah food). It’s basically a pumpkin pie without a crust, but calling it a kugel makes it an acceptable side dish in my opinion. When I serve it to company, it is often a hit with even the pickiest kids.
2 eggs
1 can pumpkin
1/4 cup oil (avocado or canola)
1/2 cup light brown sugar
1/4 cup flour or almond flour
1/4 cup almond milk
cinnamon, to taste
pinch salt
Preheat the oven to 350 degrees Fahrenheit.
Add eggs and beat slightly with a fork to make sure they are well mixed.
Add the rest of the ingredients and mix well.
Pour into a 9×13 pan and bake for 40 minutes. (You can also use a toaster oven. If you do, bake for only 30 minutes as it usually bakes faster.)
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Looks great!! Does this freeze well?
Yes!