Pumpkin Kugel

Pumpkin Kugel for Thanksgiving

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.

Pumpkin Kugel


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


  1. Preheat oven to 325°F
  2. Begin by making a roue. In a saucepan melt butter, then whisk in flour.
  3. Gradually add milk and cook for about 5 minutes, stirring constantly until mixture thickens.
  4. In a separate bowl beat egg yolks and add slowly to the roue.
  5. Add pumpkin and all seasonings.
  6. Beat egg whites to a stiff peak in separate bowl. cut and fold in egg whites to the pumpkin mixture.
  7. Pour into greased casserole or souffle dish and set in a shallow pan of hot water.
  8. Bake at for 30-40 minutes until puffy and golden.


Filed under Fruit and Vegtables, Holidays, Jewish

6 responses to “Pumpkin Kugel

  1. dafna

    ar this is beautiful!

  2. amiee

    yum! looks delicious!

  3. gordon

    will you ship them?

  4. Pingback: Thanksgiving Redux « Jewish Food in the Hands of Heathens

  5. Pingback: Sephardic Pumpkin Soup | Jewish Food in the Hands of Heathens

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