09 May 2016 Sweet Pumpkin Bake (Kugel)
Sweet Pumpkin Bake (Kugel)
This dish is perfectly sweet, perfectly delicious, and super easy to make. It’s a great way to serve pumpkin and a wonderful accompaniment to any meal. I find that both children and adults enjoy this dish very much. It also works nicely at Seuda Shlishis as a nice side dish, and can be served at room temperature.
1 (15oz.) can pumpkin (NOT pumpkin pie filling), 2 eggs, lightly beaten, ¼ c. oil (vegetable or canola), ¼ c. natural (unsweetened) applesauce, 1½ tsp. vanilla extract, ¼ c. light brown sugar, scant ½ c. granulated sugar, 1/3 c. all-purpose flour, 1 tsp. baking powder, ¼ tsp. salt.
Streusel topping (Optional):
4 Tbsp. flour, 2 Tbsp. light brown sugar, 2 Tbsp. cold margarine (or oil if you prefer), ½ tsp. cinnamon, dash nutmeg.
Pre-heat oven to 350*F. Spray an 8” oven safe baking dish with non-stick baking spray or line the dish with parchment paper. Set aside. Prepare streusel topping: combine all topping ingredients in a small bowl and mix with your fingers till mixture is crumbly. Set aside.
In a large bowl, using a wooden spoon or spatula, mix together the pumpkin, eggs, oil, applesauce and vanilla till combined and smooth. Add in the sugars and stir till combined. Add in the next 3 (dry) ingredients, mixing just till flour is incorporated. Pour mixture into prepared pan. Sprinkle streusel topping over the top of the dish, if using.
Bake uncovered for 1 hour, till set. May be served warm or at room temperature.
Note: *I use (and recommend) white whole wheat flour in place of the all-purpose flour. The taste of the whole-wheat flour is not at all apparent in the final product.
Note: The topping adds a nice crunch and sweetness, but is not necessary. If you wish to save time and calories, prepare the dish and sprinkle cinnamon on top before baking. The final result will still be very delicious.
Note: This does not yield a large kugel. If you are feeding a crowd (or need it for 2 meals), this recipe can easily be doubled (which I often do). If you are doubling the recipe, use one 29 oz. can pumpkin.