Dairy-free Pumpkin Noodle Kugel by Foodie’s Chef Laura Brennan - Foodies Markets

Name: Dairy-free Pumpkin Noodle Kugel by Foodie’s Chef Laura Brennan - Foodies Markets
Total time: 50 min
Ingredients: 1-12 ounce package, u201cPennsylvania Dutch, Homestyleu201d noodles; 2 u00bd cups sweetened almond milk; 1 heaping cup canned pumpkin/squash puree; 8 whole large eggs; u00be cup maple syrup; u00bd cup dark raisins, plumped in hot water; 3 teaspoons canola or coconut oil for greasing the baking dish, divided; 1 teaspoon vanilla extract (unless the almond milk already contains vanilla extract); 1 teaspoon ground ginger; u00bd teaspoon ground cinnamon; u00bc teaspoon ground allspice; Pinch kosher salt; 3 ounces sliced almonds; 1/3 cup sanding sugar (large crystal sugaru2014often used to decorate cookies)

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I have substituted almond milk for the usual cream or milk found in a Kugel recipe. There are eggs in this recipe to build the custard, but the butter to grease the baking dish has been replaced...

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Ingredients

1-12 ounce package, u201cPennsylvania Dutch, Homestyleu201d noodles
2 u00bd cups sweetened almond milk
1 heaping cup canned pumpkin/squash puree
8 whole large eggs
u00be cup maple syrup
u00bd cup dark raisins, plumped in hot water
3 teaspoons canola or coconut oil for greasing the baking dish, divided
1 teaspoon vanilla extract (unless the almond milk already contains vanilla extract)
1 teaspoon ground ginger
u00bd teaspoon ground cinnamon
u00bc teaspoon ground allspice
Pinch kosher salt
3 ounces sliced almonds
1/3 cup sanding sugar (large crystal sugaru2014often used to decorate cookies)