Pumpkin Spice Noodle Kugel

Pumpkin Spice Noodle Kugel

Pasta dishes can be sweet too! Blogger Sarah at The Hungry Musician created a healthy take on a classic Jewish dish for us. We couldn’t be more delighted with this Pumpkin Spice Noodle Kugel recipe! Not only is it delicious but it’s dairy-free too! Give it a whirl and let us know what you think.

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Pumpkin Spice Noodle Kugel

Prep Time 45 minutes

Ingredients

• 1 lb. whole wheat egg noodles cooked
• 3/4 cup red wine
• 3/4 cup raisins
• 1/2 tsp. pumpkin pie spice
• 1/8 tsp. nutmeg
• 3/4 tsp. cinnamon
• 1 cup pumpkin purée
• 1/4 cup coconut oil melted
• 1/3 cup coconut cream*
• 1/3 cup honey
• 6 eggs opt. 3 eggs + 6 whites
• 1 + 1/2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 2 cups organic corn flake cereal
• 1/4 cup walnuts chopped
• 1/4 cup coconut oil melted
• 1/4 – 1/3 cup honey
• Cinnamon to taste

Instructions

1. Preheat oven to 350˚F.
2. Cook egg noodles according to package directions. Drain completely and let dry.
3. While noodles are cooking, bring wine, raisins, and spices to a simmer in a large saucepan. Lower heat, and stir occasionally until wine is thick, syrupy, and completely reduced. Remove from heat.
4. Combine pumpkin and coconut oil and whisk to combine.**
5. Stir coconut cream, honey, eggs, and spices into pumpkin mixture.
6. Add raisins and noodles to pumpkin mixture and toss to coat.
7. In a separate bowl, combine the corn flakes, walnuts, honey, and coconut oil.
8. Grease a large, shallow casserole dish with coconut oil or nonstick spray. Add pumpkin noodle mixture to the dish, and sprinkle the corn flake topping evenly over the noodles. Bake for about 35-45 minutes, or until the mixture is totally set and the topping is golden brown.

Recipe Notes

Notes

*To get coconut cream, leave a can of full fat coconut milk in the fridge overnight to separate. The cream is the solid part.

**Make sure your pumpkin puree is at room temperature before adding the coconut oil, or else the melted oil may solidify!