Pumpkin kugel, Photo credit Stephanie Ganz

Pumpkin Kugel With Pecan Streusel Recipe

The perfect Thanksgivukah dish — and great for breakfast the next day.

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

Pumpkin Kugel With Pecan Streusel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Perfect for a holiday or just a cozy fall evening.

  • Total Time: 45 minutes
  • Yield: 6-8 1x


Units Scale

For the kugel:

  • 2 (15 oz) cans pumpkin
  • 2 Tbsp coconut oil
  • cup maple syrup
  • 1 Tbsp vanilla extract
  • 3 eggs, whisked
  • 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


  1. Preheat oven to 400° F.
  2. Spray a 8- or 9-inch baking dish with nonstick spray.
  3. Combine ingredients for the kugel and whisk thoroughly to combine. Spread in the prepared baking dish.
  4. Combine ingredients for the streusel and sprinkle on top of the kugel in an even layer.
  5. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Serve immediately.
  • Author: Stephanie Ganz
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • PepperWingate

    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.

  • Roz

    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

    • The Nosher

      Sift the flour once you’ve measured the 1/3 cup. Enjoy! Rachel at The Nosher.

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