Ingredients
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3
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1
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2
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2
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4
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1
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1
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-
-
-
-
-
-
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Directions
Pumpkin Kugel Inspired by Lennie’s Carrot Mold,I am a huge fan of Lennie’s Bob Newhart’s Carrot Mold. We have it at least every other week at our house. For Rosh Hashana I wanted to make something with pumpkin, which is one of the traditional foods eaten on that holiday. We adore the carrot mold so much, I basically just substituted fresh pumpkin for the carrots. It was a hit with family and guests. Perfect for Thanksgiving, or if you just love pumpkin!,This is delicious – cold and warm. used the same amount of carrots as was written for the pumpkin (where is the recipe for Lennie’s Carrot Mold?) and it was all done in the food processor. Even so, the taste was not overwhelmingly “carrot.” The family thought it was pumpkin! It was also so easy!! Used eggbeaters instead of whole eggs, and cinnamon and ginger – two favorite spices. Thanks, Mirj.,I was a little nervous – this was my first time using a recipe that someone just posted on the internet – but this was a huge hit with our shabbos guests! used canned pumpkin instead of fresh and added a dash of cinnamon and allspice. I baked it in two 8″ square pans for an hour a day ahead, then kept it covered in a warm oven until it was served. The extra oven time did not seem to hurt it any. Great recipe!
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Steps
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1
Done
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Demolish the Pumpkin in the Food Processor. |
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2
Done
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Add the Margarine, Cut Into Smaller Chunks, Process. |
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3
Done
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Add the Sugar, Flour, Salt, Baking Powder and Eggs, Processing After Each Addition. |
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4
Done
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Pour Into a Greased Pan. |
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5
Done
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I Usually Use a Ring Mold, but Have Also Used a Square Pan as Well. |
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6
Done
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Bake at 350 Degrees F For About 1 Hour, Until Done. |
