Pumpkin Spice Noodle Kugel (Dairy Free)
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
As a born-and-raised member of a Reform Jewish family, I know how and what it’s like to consistently leave family events in pants that are suddenly 3 sizes smaller. Especially after Yom Kippur, which was last weekend.
For those unfamiliar with this Jewish holiday, it’s the “Day of Atonement.” We fast for 24 hours to repent, and then consume two days’ worth of calories once the sun sets and the day is officially over. I never QUITE understood that. I mean, doesn’t it kind of defeat the logic of having just said you’re sorry for every bad thing you did during the year, to then go and eat ALL the things? Also, nowhere in the Torah is it written that “you shall each consume one too many sesame bagels with whitefish salad, and half of a brisket.” But, overeating tends to be one of our greatest (?) talents, and this tradition is certainly no exception! And of course, any occasion to eat all together as a family is also one to celebrate (translation: …overeat).
When I heard that this month’s sponsored contest for the Recipe Redux was being hosted by The National Pasta Association, I think “excited” was an understatement. Everyone loves pasta – literally. I can’t think of anyone who doesn’t. I personally love pasta, because you can do SO much with it. It’s quick, easy, versatile, and helps you get in your carbs! I like carbs.
It’s apparently National Pasta Month this month, and I can’t think of a better way to celebrate than by eating a ton of pasta. So, when my mom called to tell me we would be hosting this year’s break-fast and she wanted me to cook, I knew exactly what to do.
Noodle kugel is one of my favorite Jewish cultural dishes of all time. It’s a casserole type of thing made with egg noodles, eggs, and usually cream or cheese with a buttery streuselesque topping. Basically, a custardy, egg noodle crumble, which can be sweet OR savory. Awesome, right? Now, we’re trying to thin things out a little bit, so some exchanges had to be made, but the recipe still kept ALL of its flavor. It was indeed quite awesome.
For this dish, I decided to go into FULL ON yoga-pants-and-Uggs-wearing, top-knot-sporting Autumnophile mode. You guessed it: Pumpkin Spice. It’s like, so Fall, I legit can’t even. What’s better than pumpkin, spices, pasta, and a flaky, nutty, golden crust? WITH RAISINS THAT HAVE BEEN COOKED IN BOOZE SPRINKLED ALL THROUGHOUT? …How about all of those things in a dish that you can feel good about?
If it were acceptable to hug a kugel, I would hug this one. If it were acceptable to marry a kugel, I would marry this one. (Take note scruffy Jewish doctors, circa 6’0″ – you have some competition.)
- 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
- Preheat oven to 350˚F.
- Cook egg noodles according to package directions. Drain completely and let dry.
- 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.
- Combine pumpkin and coconut oil and whisk to combine.**
- Stir coconut cream, honey, eggs, and spices into pumpkin mixture.
- Add raisins and noodles to pumpkin mixture and toss to coat.
- In a separate bowl, combine the corn flakes, walnuts, honey, and coconut oil.
- 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.
- *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!
- The Recipe Redux » Blog Archive » Winners Announced – National Pasta Association Recipe Challenge - […] Pumpkin Spice Noodle Kugel – Sarah Jane @ The Hungry Musician […]