Pumpkin Kugel?

I made pumpkin pie and pumpkin challah for the holiday.

Here is something I have to try next. My friend is serving this on lunch on Yom Tov, so I will have to post again when I have tried it. It sounds like pumpkin cornbread or cake.

Pumpkin Kugel

two or three 9×13 8×8 pans, 350 degrees, 45 minutes
large can of pumpkin puree
1 1/2 Tbl. baking powder
2 cups cornmeal
2 1/2 cups flour
2 cups sugar
drop of honey
5 eggs
1 1/2 – 1 3/4 cups soy milk
1 1/2 cups oil
cinnamon for sprinkling on top

Update 8/315:
Accidentally left out the oil and it was even better:

Pumpkin Cornbread Kugel
3 eggs
1 cup sugar (7.5 ounces)14.5 ounce can pumpkin puree
1 Tbl. vanilla
2 tsp. baking powder
1 cup cornmeal (4 ounces)
generous drizzle of honey
1 1/4 cups flour (5.5 ounces)
3/4 cup soy milk

Whisk the eggs in a mixing bowl. Add the sugar and vanilla and mix well. Add the cornmeal and baking powder and stir well. Drizzle over some honey and sprinkle over a pinch or two of cinnamon and mix that in. Add the flour in three parts, alternating with adding the soy milk in three parts.

Pour the batter into a greased 9×13 pan. Sprinkle over a little cinnamon.

Bake the kugel at 350 degrees for 40 minutes, or until the kugel is set on top.

It sounds like the Homesteader Cornbread on allrecipes:

  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil

Update: Made and loved by my sister, who used three square pans.

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3 Responses to “Pumpkin Kugel?”

  1. Bubbe Says:

    Did you have the pumpkin kugel ? How was it?

  2. Laura Says:

    The pumpkin kugel was excellent, though denser that I expected.

  3. Pumpkin Corn Muffins « Pragmatic Attic Says:

    […] Corn Muffins The pumpkin corn kugel was delicious, but dense like pumpkin pie instead of fluffy like carrot kugel. Wondering how it […]

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