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.
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.)
Notes:
This recipe image was generated using AI.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion3 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
I’m wondering if the measurements on the recipe are correct. The batter fit into a 6” round pan, baked additional 10 minutes and still very moist, it’s like a creamy texture. Taste is delicious, I would make it again if I have the corrections.
Hi! I think since the recipe calls for a 9x13 baking pan it'll be flatter and take less time to cook. You may just need to cook it longer until it is fully set.
What size can of pumpkin?
15 oz can
How much should you use if the can is a bigger size?
Looks great!! Does this freeze well?
Yes!