Born from the last Thanksgivukkah, this kugel straddles the holidays perfectly, with a fluffy pumpkin filling lightly seasoned with vanilla, maple syrup and coriander, crowned with a crumbly pecan topping. While it’s a lovely addition to your Thanksgiving or Hanukkah dinner, don’t sleep on this dish’s breakfast potential. Warm it up in the microwave and enjoy it with a cup of coffee.
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Pumpkin Kugel With Pecan Streusel
Perfect for a holiday or just a cozy fall evening.
- Total Time: 45 minutes
- Yield: 6-8
Ingredients
Units
For the kugel:
- 2 (15 oz) cans pumpkin
- 2 Tbsp coconut oil
- ⅓ cup maple syrup
- 1 Tbsp vanilla extract
- 3 eggs, whisked
- ⅓ cup all-purpose flour, sifted
- 1 tsp coriander, ground
- pinch of salt
For the pecan streusel:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup pecans, chopped
- ½ cup butter, melted
Instructions
- Preheat oven to 400° F.
- Spray a 8- or 9-inch baking dish with nonstick spray.
- Combine ingredients for the kugel and whisk thoroughly to combine. Spread in the prepared baking dish.
- Combine ingredients for the streusel and sprinkle on top of the kugel in an even layer.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
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People, if you are going to give a metric recipe don’t mix ounces, tablespoons, ml, & grams. One or the other, please. Here, in Canada, they have actually stopped putting the number of ounces on a tin of pumpkin.
Easy to make. Family loved it! Perfect Fall recipe.
Dumb question, but … when you say “1/3 cup flour, sifted” — do you sift the flour before of after you measure the 1/3 cup? In other words, do we need 1/3 cup of sifted flour or 1/3 cup of flour that is then sifted? Thanks
Sift the flour once you’ve measured the 1/3 cup. Enjoy! Rachel at The Nosher.
Can I substitute coconut oil?
For the streusel? Sure. (Note the kugel filling already calls for coconut oil.)
Is the streusel topping supposed to be wet? I see the recipe calls for melted butter and to sprinkle the topping. It seems more like I will need to spread it rather than sprinkle. Other recipes with streusel or crumb toppings use either cold or room temperature butter. Thanks.
It’s wetter than if you were to use cold/room temp butter but still sprinkle-able.