Pumpkin Noodle Kugel #PumpkinWeek

This post is sponsored in conjunction with #PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Noodle kugel is a common dish during the later winter holidays in my family, but I made a fall version by adding pumpkin!

My godmother’s sister-in-law is known for her noodle kugel, which she brings over every year for Christmas Eve dinner. I asked her for the recipe a few years back and had the brilliant idea to make a pumpkin version for fall, but the years came and went and I kept forgetting to make it. So to kick off #PumpkinWeek I made sure it was the first thing I made!

If you’ve never had noodle kugel it’s a traditional Jewish dish that resembles custard but with egg noodles mixed in. I realize that may sound texturally strange (as Bob would agree, having had it for the first time when I made this), but I don’t really know how else to describe it! Something more familiar is the crunchy graham cracker crumble on top. If you can accept the fact that a dish made with noodles can be on the sweeter side I think you will really enjoy this!

Stick around all week long as myself and 38 other bloggers share pumpkin recipes to get you ready for fall and eventually Thanksgiving – but I cannot think about that just yet. So check out the rest of today’s recipe listed below and make sure you put you name in for a chance to win the giveaway thanks to our sponsors HERE.

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Two years ago: Buckeye Granola

Four years ago: Slow Cooker Minestrone Soup

Five years ago: Pumpkin Spice Pizzas

Six years ago: Loaded Baked Potato Dip

PUMPKIN NOODLE KUGEL

Serves 15

Ingredients:

NOODLES

1 (16 oz.) package egg noodles, cooked

1/2 cup (1 stick) Cabot unsalted butter, melted

8 Egglands best large eggs

2 cups Dixie Crystals pure cane sugar

2 cups (16 oz.) Cabot cottage cheese (preferably small curd)

1 cup (8 oz.) Cabot vanilla bean lowfat Greek yogurt

1 cup pumpkin puree, canned or homemade

1 tsp pumpkin pie spice

TOPPING

9 graham crackers, crushed

3 Tbsp Cabot unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees. Coat a 13×9-inch baking dish with nonstick spray, set aside.
2. In a medium bowl, toss the cooked egg noodles in melted butter; set aside.
3. In a large bowl, beat together the eggs, sugar, cottage cheese, yogurt, pumpkin and pumpkin spice until blended. Stir in the noodles until evenly coated.
4. Spread evenly into the prepared baking dish.
5. In a small bowl, combine the gram crackers and additional 3 tablespoons of butter. Sprinkle on top off the noodle mixture.
6. Bake for 50-55 minutes or until the top is golden (or thermometer reads 160F). Let cool on wire rack for 10 minutes before cutting. May be served warm or chilled.

Source: Adapted slightly from a family friend of The Spiffy Cookie.

Disclaimer: Thank you #PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.