How does one combine traditional Thanksgiving flavors with a Jewish food flare? Pumpkin Kugel.
I was lucky enough to cook this week with my brother and mom, and even more lucky to use all of my parent’s fancy cooking accessories and appliances: a souffle dish, egg white folder spatula, super high-tech egg beater and All-Clad pans. Cooking has instantly become SO much more fun… and pretty. While kugel is generally a dish served during the High Holidays and Passover, it has endless potential in flavor combinations that can make it appropriate for any time of year. Example: Thanksgiving
As we brainstormed the ingredients to include in a pumpkin kugel, my mom resurrected my bubbe’s trusty cookbook: The Complete American-Jewish Cookbook by the Homemakers Research Institute. It’s clearly really old. The recipe following is a riff on their egg souffle.
If you prefer to start with fresh pumpkin rather than canned, we have instructions on making pumpkin puree here.
1/4 cup butter
1/4 cup flour
1 cup milk
4 eggs, separated
1 can pumpkin
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
pinch of salt
- Preheat oven to 325°F
- Begin by making a roue. In a saucepan melt butter, then whisk in flour.
- Gradually add milk and cook for about 5 minutes, stirring constantly until mixture thickens.
- In a separate bowl beat egg yolks and add slowly to the roue.
- Add pumpkin and all seasonings.
- Beat egg whites to a stiff peak in separate bowl. cut and fold in egg whites to the pumpkin mixture.
- Pour into greased casserole or souffle dish and set in a shallow pan of hot water.
- Bake at for 30-40 minutes until puffy and golden.