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

Name: Dairy-free Pumpkin Noodle Kugel by Foodie’s Chef Laura Brennan
Total time: 50 min
Ingredients: 1-12 ounces 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)

foodiesmarkets.com

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 with...

View full recipe on foodiesmarkets.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodiesmarkets.com.

Share this recipe:

Cooking tools:

Ingredients

1-12 ounces 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)