Best 6 Pumpkin Carrot Pudding Kugel Recipes

OLD FASHIONED POTATO KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
• Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
• Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)

Steps:

• Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
• Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
• Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
• Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
• Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

PUMPKIN CARROT PUDDING (KUGEL)

Steps:

• Steam carrots until tender, I use the microwave.
• Preheat oven to 400f.
• Spray a 10x13" baking dish with cooking spray.
• In a large bowl add cooked carrots and mash.
• Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
• Taste and if you want it sweeter add brown sugar.
• Add eggs and coconut milk, mix well.
• Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

PUMPKIN KUGEL INSPIRED BY LENNIE'S CARROT MOLD

Steps:

• Demolish the pumpkin in the food processor.
• Add the margarine, cut into smaller chunks, process.
• Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
• Pour into a greased pan.
• I usually use a ring mold, but have also used a square pan as well.
• Bake at 350 degrees F for about 1 hour, until done.

POTATO, CARROT, AND ZUCCHINI KUGEL

Steps:

• Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
• Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
• Cut kugel into squares; serve hot alongside brisket.

GRANDMA'S NOODLE PUDDING (KUGEL)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.